Step into the warm embrace of my kitchen, where the aroma of nostalgia mingles with the rich scent of lentils in our revamped family classic—Nana’s Heartwarming Lentil Soup. This isn’t just any soup; it’s a cherished recipe that has evolved over generations, and today, I’m thrilled to share our latest twist—Toum, the garlicky enchantment that makes every spoonful an ode to comfort.
Picture this: plump lentils, a rainbow of veggies, and the unmistakable fragrance of memories simmering in a pot. And then, enter Toum—a secret passed down through the years. Its creamy, garlicky notes elevate the soup to a realm of deliciousness that, frankly, my ancestors would envy.
But what’s the magic behind this revamped classic? It’s not just about the ingredients; it’s about the soul poured into each pot. This isn’t just Nana’s lentil soup; it’s a piece of my heart served in a bowl. The subtle improvements? Well, let’s just say they add a dash of love that can only come from spending countless afternoons experimenting in the kitchen.
So, put on your coziest sweater, grab a ladle, and let’s embark on a journey through flavors that whisper tales of family, love, and the joy found in a simple bowl of soup. This, my friend, is not just a recipe; it’s a hug from the past, a taste of home with a contemporary twist. Get ready to savor Nana’s Heartwarming Lentil Soup, now with a Toum-infused touch that’ll make you feel like you’ve come home.
Lentil Soup
6
servings30
minutes40
minutesIngredients
1 ½ Cups Lentils (green or brown)
1 Yellow onion
6 Tbsp Anne’s Toum Lemon Sumac or Original
4 Swiss Chard leaves
4 medium yellow potatoes
1/3-1/2 Cup fresh lemon juice
7 Cups water
1 Tbsp Olive oil
Salt & pepper to taste
Directions
- Heat olive oil in a large soup pot/dutch oven.
- Chop onion and sauté in pan over medium heat until translucent. Dice potatoes and set aside.
- Reduce heat to low and add Anne’s Toum. Mix Anne’s Toum into your onions and sauté until Anne’s Toum melts down.
- Then add lentils, potatoes, water and a pinch of salt and pepper. Bring to boil and reduce to simmer.
- Cover pan and simmer for 35 min or until lentils and potatoes are cooked through.
- Meanwhile, rinse and chop the swiss chard. Add to the pan when lentils are almost done and cook for 10 minutes.
- Turn heat off. Add lemon juice and enjoy!
Notes
- As a bonus: Spread Anne’s Toum on your bread, broil and enjoy garlic toast with your nourishing soup!
