Lentil and Lavender Soup
This simple and delightful lentil and lavender soup recipe comes together in no time! Earthy lentils and sweet potatoes in a bright and floral broth make this a favorite for company or busy weeknights!
Ingredients
- 2 small onions diced
- 4 cloves garlic minced
- 2 small sweet potatoes cubed
- 3 small carrots cubed
- 1.5 cups French Lentils
- 2 tablespoons olive oil
- ΒΌ cup white wine
- 2 teaspoons dried lavender flowers
- 1 tablespoon Herbs de Provance
- 6 cups vegetable stock
- 2 cups water
- 1 teaspoon lemon juice
- 1 teaspoon salt
- 1 teaspoon fresh black pepper
Instructions
- Dice the onions, carrots, sweet potatoes, and garlic and set aside.
- In a large pot with a lid, drizzle about 1 tablespoon of olive oil and add the onions and a sprinkle of salt. Sautee over medium heat for about 5 minutes or until they become translucent.
- Add the minced garlic and let sizzle until fragrant, about 30 seconds.
- Pour in the wine or 1/4 cup of vegetable broth to deglaze the pan.
- Add the lentils, Herbs de Provence, lavender, sweet potatoes, carrots, broth, and water to the pot. Raise the heat to medium-high and bring to a slow boil. Reduce heat to medium and cover.
- Cook covered for about 30 minutes, stirring occasionally.
- Once the lentils are done, you can serve it as is, or if you like it a bit thicker, I like to blend up about half of the soup and return it to the pot. Finish with a bit of salt if needed, fresh cracked pepper, and 1 teaspoon of lemon juice.