Hearty Lentil Soup with Balsamic Glaze
07/20/2016 / /
Hearty Lentil Soup with Balsamic Glaze has a few rockin’ things going for it:
- Meat-free: Don’t get me wrong; we love our meat here at the Yankee Homestead. But sometimes I need to throw together a meal without meat. Say, when it’s 4 pm and I forgot to thaw meat for dinner.
- Economic: Due to the absence of meat, this is a cost effective meal to work into your rotation if you’re looking to trim your real food grocery expenses.
- Hearty: Even without meat, the lentils pack a hearty punch.
- Veggies: Packed with onions, celery, carrots and tomatoes.
- Nutritious: Especially if you make it with homemade broth.
- Simple: I use frozen chopped veggies, which makes this soup recipe a snap to prepare.
- Tasty: The Balsamic Glaze and Marjoram oil totally make this recipe, so don’t skip them! If you don’t have Marjoram oil, just use a bit of the dried herb.
- 2–3 TB coconut oil
- 2 bags frozen Mirepoix (or 2 cups chopped onions + 1 cup chopped carrots + 1 cup chopped celery)
- 4 garlic cloves, minced
- about 6 cups homemade broth
- 1 1/4 cup dried lentils
- 1 can (14 oz.) diced fire roasted tomatoes
- 3 TB balsamic glaze
- unrefined sea salt
- ground black pepper
- optional: 1 drop Marjoram essential oil
- 2 TB grass fed butter
- 1/2 cup dark balsamic vinegar
- Heat a large pot on the stove top.
- Add coconut oil; melt.
- Add mirepoix.
- Cook until veggies are soft, about 15 minutes.
- Add 4 cups of broth, lentils and tomatoes (including the juice) and bring to a boil.
- Reduce heat to medium-low. Cover and simmer until lentils are tender, about 30 minutes. If the soup gets too thick, add more broth.
- When the lentils are soft, place 2 cups (or more) into a blender and puree.
- Return mixture to the pot and stir well.
- Add more broth if necessary.
- Add unrefined sea salt and ground black pepper to taste.
- Stir in 3 TB balsamic glaze.
- Stir in 2 TB butter.
- Place the vinegar in a small, heavy bottomed pan.
- Slowly bring the vinegar to a simmer. Whisk constantly.
- Keep the vinegar at a low simmer, whisking constantly, until the volume is reduced by about half and starts to thicken.
- Immediately remove pan from the heat, and pour vinegar into a heat proof container until it’s time to add it to the soup. If you time it right, you can pour the balsamic glaze directly into your soup. Otherwise, the glaze can be made ahead of time and stored until the soup is ready.
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