1cupchopped organic tomatoes (or 1 15oz. can organic diced tomatoes)
2quartshomemade or organic chicken stock
Pinch of ground cloves (optional)
1/4cupchopped fresh parsley
Place lard or oil in a large Dutch oven and set over medium heat.
Add the onion, carrot, celery, and salt.
Stir until onions are translucent, about 5–7 minutes.
Add lentils and rest of ingredients.
Stir to blend.
Bring soup to a boil.
Reduce heat to low, cover, and simmer until lentils are tender, about 30–40 minutes.
Serve chunky or puree with a stick blender.
Garnish with chopped scallions and a dollop of fresh sour cream.
It’s that wonderful time of year when soups and stews are a welcome fare to warm us and fill us with contentment on a cold day. Here’s a simple and delicious recipe that’s great by itself or served with sausages and cheese on crusty sprouted sourdough bread or hearty sprouted crackers.