This time of year, I tend to crave warm and hearty soups and stews. They are so filling, nourishing and grounding – perfect for the body and soul! If you’re like me, then my Simple Thyme Lentil Soup recipe is sure to hit the spot!
Filled with protein-packed lentils and immune-boosting herbs, this recipe is about to become your new go-to weeknight meal. Just throw all the ingredients together in a pot, and you’ll have dinner ready in no time! I call it simple for a reason ;)
Fall in Love with Lentils
Lentils are awesome! They are so easy to make, and are filing and grounding, not to mention delicious. One cup of lentils has 18 grams of easy to digest (and assimilate), plant protein, with loads of minerals, vitamins, and phytonutrients.
Lentils are a great addition for soup and stews, because they are pretty quick and easy to prepare, and, they absorb flavors from the seasonings and other veggies you throw into the mix. Because lentils are available throughout the year, we can add these nutritional little guys to many recipes and reap the benefits.
Lentils really are the leader of the pack when it comes to their fiber content, too. They are rich in dietary fiber—the soluble and insoluble type. The soluble fiber forms a gel-like substance in the digestive tract that grabs bile and pushes it out of the body (hooray). And the insoluble fiber helps cleanse our system and prevent that dreaded constipation.
Buying and Soaking Your Lentils
Look for lentils that are whole (not split). They come in prepackaged containers, but bulk bins is probably where you’ll get the best deals. Just be sure that the bins are covered and that the product turnover is good, to ensure its maximal freshness.
If you can find them “germinated” or “sprouted” it means you won’t have to soak them overnight—which is something I always recommend, to help our bodies digest them easier.
Legumes and beans are nature’s “oops”, which contains both protein and starch, and therefore, can be more difficult to digest. I suggest soaking them overnight and rinsing them well before you consume them.
Canned lentils can be found in some grocery stores but I don’t encourage using them unless you’re in a bind, since they lose much of their nutritional value. Since they cook pretty easily, please try to make them yourself if at all possible!
Time for Some Thyme
As flavor creators and enhancers, herbs are the one thing that can change a “blah” bowl of food into a sumptuous culinary masterpiece- without having to add fat, salt or sugar. That’s why I love throwing punchy herbs into my recipes, like in this thyme lentil soup!
Besides providing a deliciously earthy flavor, thyme also offers a range of benefits for your health.
Thyme is well-known for its ability to remedy throat and respiratory issues. This powerful herb has properties that help ease inflammation, congestion and sinus blockage. Thyme is also anti-fungal and antimicrobial, meaning that it can prevent infections and defend your immune system. Now that cold and flu season is upon us, I’m certainly upping my thyme intake!
Another reason to brag on this amazing little herb is the fact that it’s packed with micronutrients, like vitamins, minerals and antioxidants.
- Studies show that thyme has one of the highest concentration of antioxidants among all other herbs.
- Thyme is high in vitamin A, giving your eyes some extra love!
- Packed with iron, thyme is great for red blood cell production and improves circulation.
Who knew such a tiny little herb could have such powerful health benefits? Even the smallest additions to your pot of soup can make a big impact for your body!
Now that you know a little more about lentil and thyme, which are such amazing beauty foods, it’s time to get cookin’. Cheers to having my Simple Thyme Lentil Soup for a hearty, healthy dinner tonight!
Simple Thyme Lentil Soup Recipe
- ½ cup shallots, chopped
- 1 Tbs. coconut oil
- ¼ cup parsley, chopped
- 4 large carrots, diced
- 6 cups vegetable broth
- 1 cup red lentils
- ¼ tsp. thyme
- ¼ tsp. oregano
- 4 roma tomatoes, diced
- Sea salt, to taste
- In a large pot, saute shallots in coconut oil until soft. Add in chopped parsley and carrots and let them simmer for 5 minutes.
- Add vegetable broth, lentils, thyme and oregano into pot. Reduce heat to medium low, cover with a lid and let cook for 30 minutes.
- Stir in diced tomatoes and let it cook on low for 5 minutes.
- Serve in your favorite bowl and add sea salt to taste.