Roman Lentil Soup

From Nourishing Traditions by Sally Fallon


  • 3 medium onions, peeled and sliced OR 3 leeks, washed, trimmed and sliced
  • 3 carrots, peeled and sliced
  • 2 TBSP butter
  • 2 TBSP extra virgin olive oil
  • 2 quarts beef or chicken stock or combination of filtered water and stock
  • 2 cups red or brown lentils, soaked for 7 hours
  • several sprigs of thyme tied together
  • 1/2 tsp dried peppercorn
  • 1/4 cup fresh lemon juice or whey
  • Sea salt or fish sauce

In a large stainless steel pot, cook onion or leeks and carrots gently for 30 minutes in butter and olive oil. When the vegetables are soft add stock and lentils and bring to a boil. The lentils will produce a great deal of foam- be sure to skim this off. Reduce heat and add thyme and crushed peppercorns. Simmer, covered, until the lentils are tender-about 30 minutes. Remove the thyme. Puree soup with a handheld blender. Mix with water to desired consistency. Reheat slightly and add lemon juice or whey. Season to taste. Ladle into heated bowls.

Variation: Curried Lentil Soup

Add 2 or more TBS curry powder or curry paste to soup along with thyme and peppercorns.

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