Easy Herb Black Lentil Soup

Comforting, warm, healthy, and oh so good. This Lentil soup looks intimidating to make but trust me, you’ll be curling up on the couch or on the back porch in less than 30 minutes. It’s that easy.

Shopping List:
½ cup of black lentils. It comes in a bag or the bulk section in Whole Foods. Feel free to soak the lentils first, but because they are so tiny, I personally don’t bother.
1 tablespoon of olive oil
1 small onion, chopped
2 garlic cloves, minced
4 to 5 bay leaves
Juice of 1/2 lime
7 sprigs of fresh thymes leaves
1 teaspoon of anise seeds (it’s the seed from star anise). This gives great flavor and helps reduce bloating and aides in digestion.
1 box of vegetable stock or broth
2 teaspoons of cornstarch or arrow root (mix cornstarch or arrow root with a tablspoon water to make a slurry, before adding to soup)
½ teaspoon of salt and pepper to taste
½ teaspoon of red pepper flakes (optional)

Method:
1. In a large pot heat olive oil on medium and add onions. Let onions sweat as it becomes translucent to golden brown. About 10 mins.
2. Add the garlic, anise seeds, bay leaves, thyme sprigs, red pepper flakes, lentils (should be rinsed and drained), and stock.
3. Give a big gentle stir and let it come to a bubble. Turn to medium low and let simmer until lentils are tender but not mushy.
4. Add lime juice, salt and pepper.
5. Add your cornstarch slurry and give another stir. The consistency of the soup should become just a bit thicker.
6. Let simmer 5 more minutes on low.
7. Taste and adjust seasoning.
8. Remove bay leaves and thyme stems before serving.

Kitchen Notes:
1. Feel free to use red or green lentils.
2. Soak all lentils in a bowl covered with water from 5 hours to overnight.
3. Soaking beans/lentils allow shorter cooking time. If you do not or forget to soak the lentils, you can still go ahead and make the soup, it will just take longer for the lentils to get tender.
4. Finish this wonderful soup with a piece of garlic bread and a spinach salad. Enjoy