Golden Brown Lentil & Potato Soup

Method

1. 1

   Prep the Lentils: Rinse the brown lentils thoroughly under cold water until it runs clear, then submerge them in water to soak while you chop the aromatics. Drain before cooking.

2. 2

   Build the Base: In a large pot or Dutch oven, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the diced onion and a small pinch of sea salt. Sauté for 5 to 7 minutes until soft and translucent. Add the minced garlic and turmeric, cooking for about 1 minute until fragrant.

3. 3

   Simmer: Add the soaked lentils, cubed potato, bay leaves, and 4 cups of water or warm bone broth to the pot. Stir in a generous pinch of sea salt. Bring to a boil, then reduce the heat to low, cover, and let gently simmer for 25 to 30 minutes, or until the lentils and potatoes are completely tender.

4. 4

   Adjust Texture: Discard the bay leaves. For a richer, silkier texture without losing structure, use an immersion blender to quickly pulse the soup a few times—or mash a portion of the potatoes against the side of the pot with a wooden spoon—leaving plenty of whole lentils intact. Stir in additional broth or water if you prefer a looser soup.

5. 5

   Finish and Serve: Stir in fresh lemon juice to taste and adjust the sea salt. Ladle the hot soup into bowls, add a dollop of yogurt, drizzle generously with extra virgin olive oil, and finish with freshly cracked black pepper.