Harvest Lentil Soup
Today is both our last Sunday Supper of the year and the start of Kwanzaa. We're serving a Harvest Lentil Soup from our good friends at Maison Gabrielle. The recipe features lentils which are native to North and East Africa and enjoyed across the African diaspora. This soup offers a nourishing way to celebrate together. Happy Kwanzaa to all our friends!
Ingredients:
Base Ingredients
- 2 tablespoons olive oil
- 2 yellow onions, chopped
- 3 medium carrots, peeled and chopped
- 3 celery stalks, chopped
- 2 small turnips (red or white), chopped
- 3 cups baby spinach, sliced into ribbons
- 2 (14-ounce) cans crushed tomatoes
- 1 lemon, juiced (about 2 tablespoons)
- 4 cups vegetable broth or chicken broth
- 3 cups water (plus more to adjust texture)
The Lentil Blend
- 1 cup dried red lentils
- 1 cup dried brown lentils
- 1/2 cup dried green lentils
Spices & Seasoning
- 1 tablespoon Maison Gabrielle's Dried Garlic Slices (Ground in a FinaMill Everyday Pod)
- 1/2 teaspoon Maison Gabrielle's Coriander Seeds (Ground in a FinaMill Everyday Pod)
- 1 tablespoon Maison Gabrielle's Paprika
- 2 tablespoons Maison Gabrielle's Parsley (Ground in a FinaMill Everyday Pod)
- 1/2 teaspoon Maison Gabrielle's Organic Basil (Ground in a FinaMill Dried Herbs+ Pod)
- 1 teaspoon Maison Gabrielle's Organic Oregano (Ground in a FinaMill Dried Herbs+ Pod)
- 1/2 teaspoon Maison Gabrielle's Dill (Ground in a FinaMill Dried Herbs+ Pod)
- 1 teaspoon Maison Gabrielle's Pink Himalayan Salt (Ground in a FinaMill Everyday Pod)
- 1/2 teaspoon Maison Gabrielle's Black Pepper (Ground in a FinaMill Pepper Pod)
Directions:
- In a large pot, warm the olive oil over medium heat. Add onions, garlic, carrots, turnips, celery and spices. Sauté for 4-5 minutes, until fragrant and just beginning to brown.
- Stir in the canned tomatoes (with their juices), lentils, and your choice of vegetable or chicken broth. Simmer for 5 minutes, then add 1 1/2 cups of water. Keep the rest nearby to adjust the texture as it cooks.
- Bring it to a gentle boil, then stir in the chopped spinach. Reduce the heat and simmer for 30 minutes until the lentils are tender and the soup has thickened—watch the pot, stir occasionally, adding more water if needed.
- For a creamier finish, blend directly in the pot with an immersion blender to your preferred texture.
- Ladle into your favorite bowl and finish with a sprinkle of Parmigiano or a swirl of crème fraiche for added depth and richness.
About Maison Gabrielle
Maison Gabrielle is a French, family-owned spice house that redefines luxury through the lens of culinary artistry and heritage. Founded on generations of savoir-faire and a deep love for the shared experience of food, their maison curates exceptional spices and blends sourced from the most exquisite terroirs around the world.
Each spice box and recipe are crafted with intention—reflecting the elegance of French living and the richness of worldly French cuisine. Maison Gabrielle is rooted in tradition, made for the modern table, and inspired by the world. Follow them on Instagram to explore more of their collection.
