Lemon Lentil Soup with Brussels Sprout Slaw

Lemon Lentil Soup with Brussels Sprout Slaw

After a short hiatus, I’m back. I’ve been having an incredibly difficult time working through this shelter in place, as many other people I know and don’t know have been as well.

And I had to take a break from recipe development and experimentation in the kitchen. One is that many of the ingredients I use were nowhere to be found. Another is that I was overwhelmed with stress and other emotions that not even cooking and baking could calm me down as it usually does. One step at a time.

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Now, to what this blog is actually about – food! This soup is a favorite of ours. The slaw, however, is a newer addition that I feel adds some freshness and makes this a more complete 1 bowl meal. If slaw on soup isn’t your thing, feel free to serve it on the side as a salad. Or omit it completely.

If you do decide to make the slaw, start that first so the flavors have time to meld together and the Brussels sprouts soften a bit. Finely shred or slice the Brussels sprouts into a large bowl and toss with lemon juice, minced garlic, salt, and olive oil. Set aside.

For the soup, saute finely chopped onion in some olive oil in a pot over medium heat. When it is golden brown (5 – 7 minutes), stir in some minced garlic, some paprika, and red lentils. Then add 5 cups of veggie broth or water with a good pinch of salt. Bring to a boil and then cover and reduce heat to low. Simmer for about 20 minutes or until the lentils are fully cooked through.

Finish with lemon juice to taste. Spoon into bowls and top with the slaw. Personally, I like to sprinkle a little extra paprika on top with some freshly chopped (or dried) parsley.

If you manage to have any leftovers, try spreading the lentils on toast and topped with the Brussels and a fried egg for a delicious breakfast (of course I forgot to take a picture of the one with a fried egg).

Enjoy!

Lemon Lentil Soup with Brussels Sprout Slaw

A comforting lentil soup topped with a bright, refreshing slaw.
Prep Time15 mins
Cook Time30 mins
Author: Rachel at Fridge Two Table

Ingredients

Brussels Sprout Slaw

  • 1 lb Brussels sprouts
  • 4 tbsp lemon juice (1 lemon)
  • 3 garlic cloves, minced
  • 2 tbsp olive oil
  • ½ tsp sea salt

Lemon Lentil Soup

  • ½ onion, finely chopped
  • 4 garlic cloves, minced
  • 1 tsp sweet paprika (try smoked paprika for a twist)
  • 1 cup red lentils (rinsed and picked through to remove any debris)
  • 5 cups veggie broth or water (add a good pinch or two of salt if using water)
  • 2 – 4 tbsp lemon juice (1/2 – 1 lemon)
  • olive oil
  • fresh chopped parsley (optional)

Instructions

  • Finely shred or slice the Brussels sprouts (this is a great time to use the grating disc attachment for your food processor if you have one). In a bowl, combine the shredded Brussels sprouts with the lemon juice, minced garlic cloves, olive oil, and salt. Set aside.
  • Heat a pot over medium heat. Add in a glug or two of olive oil and add the onion. Saute for about 5 – 7 minutes until it is golden brown and soft.
  • Stir in the minced garlic, paprika, and lentils.
  • Add the veggie broth or water. Bring to a boil, then cover and reduce heat to low. Simmer for about 20 minutes or until the lentils are cooked through.
  • Add the lemon juice to taste. I start with half a lemon (2 tablespoons) and go from there.
  • Spoon into bowls. Top with the Brussels sprouts slaw. Finish with a sprinkle of fresh parsely and paprika.
  • Enjoy!


Did you try this recipe? Did you make some tweaks? Do you have a question? Just want to say hi? Please leave a comment!