I ordered some jerusalem artichokes from Abel & Cole and wondered what to do with them. So I decided to make a jerusalem artichoke and lentil soup recipe with them. I’m so glad I did as it was the most delicious soup that I’ve ever made, bar the tomato and lentil soup! Everyone in my family loved it! We were licking the spoon from the pot!
This delicious jerusalem artichoke and lentil recipe is perfect to have on cold winter days to warm you up! The lentils are a good plant-based source of protein.
Jerusalem artichoke is a great source of fibre. Also is a prebiotic and feed the good bacteria in your gut. Additionally it is a great source of potassium with around 800mg per serving! Potassium is very deficient in Western diets and helps to support your adrenal glands in making energy. I also helps to calm anxiety.
Jerusalem Artichoke and Lentil Soup Recipe
- 1tbsp coconut oil
- 1 large red onion
- 1x stick celery
- 1 large garlic clove
- 200g Jerusalem artichoke
- 300g carrots
- 1 litre of filtered water
- 1/4tsp Pink Himalayan salt
- 1/4tsp Black pepper
- 1/2tsp Rosemary
- 1/2tsp Thyme
- 125g red lentils
First melt the coconut oil in a large metal soup pot.
Next chop the onion and celery and add to the pan. Sizzle for 5 minutes. Stop cooking before the onions get brown. Season with the salt and black pepper.
Then chop the garlic clove and and sizzle in the pan for 1 minute.
Now wash and chop up the jerusalem artichoke and carrots into chunks. Add them into the pan with the filtered water. Next sprinkle in the rosemary and thyme. Bring to the boil and then set a timer for 45 minutes. Reduce to a simmer on a medium heat.
When the timer reaches 30 minutes, pour in the red lentils.
Once cooked, take off the heat and leave to cool a little. Pour the soup into a blender and blitz for 30 seconds until it is a puree.
Pour into 2 bowls and serve!