![Ashleigh Smith + photo](https://cdn.shopify.com/oxygen-v2/26990/12114/24902/540507/build/_assets/pfp-ashleigh-smith-A4EB6OHQ.webp?width=50&height=50)
Ashleigh Smith
![](https://cdn.shopify.com/s/files/1/2016/2681/articles/Lentil_Soup_6271987f-6e2e-45a0-aa6c-fe37fe4ee4a1.jpg?v=1701191667&width=100&height=35&crop=center)
Ingredients
- 1 lb lentils
- 1 Tablespoon Baking Soda
- 2-3 Medium Carrots, diced
- 2-3 Sticks Celery, diced
- 1 Onion, diced
- 1-2 Tablespoons Butter or Bacon Grease
- 1.5 Cups Ham, diced
- 2-3 Bay Leaves
- 1/8 cup Fresh Parsley, chopped
- 1/8 cup Fresh Thyme, chopped
- 1-2 chicken boulion cubes
- Salt and Pepper to taste
- 2 Tablespoons Flour
- 2 Tablespoons Butter
- small splash of vinegar
Instructions
1. Place lentils in a large pot and cover with water. Mix 1 tablespoon of baking soda into the water and allow to soak for 3-4 hours. Drain and rinse well. Return lentils to pot.
2. Saute onion and celery in either bacon drippings or butter. Add to the pot of lentils along with the carrots and ham. Fill pot with water until lentils are covered about 2 inches or the desired approximate water to lentils ratio is reached. Add 2-3 bay leaves, salt, pepper, parsley, thyme, and chicken boulion cubes. Bring to a boil, then reduce to a low simmer.
3. Create a roux using 2 Tablespoons butter and 2 tablespoons of flour. When it begins to brown, add a splash of vinegar. Once combined add the roux to the soup mixture to slightly thicken. Return soup to a low simmer for 1 hour.
4. Taste the soup and add salt and pepper as necessary to adjust the flavor to your liking.
About the Author
![Ashleigh Smith's + photo](https://cdn.shopify.com/oxygen-v2/26990/12114/24902/540507/build/_assets/pfp-ashleigh-smith-A4EB6OHQ.webp?width=150&height=150)
I'm Ashleigh Smith, a native to Northern Utah. I first gained a love of gardening with my grandmother as I helped her each summer. I decided to make a career of it and have recently graduated with a Bachelor's degree in Horticulture from Brigham Young University - Idaho. My studies have focused on plant production while I also have experience in Nursery & Garden Center Operations.
Become a True Leaf Market Brand Ambassador! You’ll enjoy awesome perks, free products and exclusive swag & offers! Help us create a gardening revolution and help others experience the joy of growing!
Leave a comment
Your email address will not be published. Required fields are marked *
0 Comments
No Comments yet! Be the first to start a conversation
Further Reading
Sunflower Microgreen Mighty Munchies
Ingredients Black Oil Sunflower Microgreens Olive Oil Salt Instructions Add your sunflower microgreens to a bowl. Toss with a light drizzle of olive oil. Grind some sea salt according to your personal preference and enjoy!
Ashleigh Smith
2024-01-221 min read0Celebration Rolls - Mung Bean and Wasabi Spring Roll
Ingredients 1 Packet Rice Paper Rolls 1 Carrot, shredded/grated 1 Medium Cucumber, shredded/grated Firm Tofu, cut into strips Small Jicama, shredded/cut into strips Small slightly unripe Mango, peeled and cut into strips 2 Cups Mung Bean Sprouts 2-3 Tb...
Juliet Webb
2024-01-222 min read0The Good Morning Smoothie
Ingredients 1 handful Spinach Small clump microgreens (superfood mix, broccoli, kale, cabbage, or alfalfa) Heaping 1/2 cup frozen mix of bananas and strawberries Spoonful peanut butter 1 Tablespoon Apple Cider Vinegar 1 teaspoon Flaxseed Meal Milk (to ...
Ashleigh Smith
2024-01-161 min read1Spicy Cabbage Salad
Base Greens 60% Green Cabbage, shredded 10% Red Cabbage, shredded 30% Green Lettuce, shredded Additional Add-Ins Broccoli, thinly sliced Carrots, shredded Rambo Radish Microgreens Mustard Microgreens Croutons Green Goddess or Ranch Dressing Instruction...
Ashleigh Smith
2024-01-161 min read2