Lentil Orecchiette Soup
For nourishment and immunity
This cozy soup is an extremely nutrient-dense way to bolster my family’s immune system, which is constantly under attack in the fall and winter months. All of the tonic herbs in this recipe are intentionally prepared in ways that best unlock their vitamins, minerals, and immune-supporting power. Many of them are staples in my Fall and Winter soups. This soup is hearty, herby, and warming for the body and spirit. I often whip up a big pot to wow guests or sneak some immune support into my kids (usually with dinosaur-shaped pasta subbed)!
Ingredients & Prep
1 bunch of collards or other dark leafy greens, chopped small
3 stalks celery, diced with leafy tops reserved
1 zucchini, chopped small
1 large onion, diced
6 cloves garlic, crushed
1 lemon
1.5 c orecchiette or similar pasta
2 c brown lentils, rinsed
1 T Vegetable base
2 t celery seed
2 T dried stinging nettle
1 T roasted dandelion root, powdered or cut & sifted in a tea bag/ball
2 T astragalus, powdered or cut & sifted in a tea bag/ball
2 T dried kombu, broken or chopped into pea-sized pieces
2 T dried lovage or parsley
1 c dried shiitake, chopped
1 dried cayenne pepper (or similar)
2 bay leaves
2 T fresh Oregano, de-stemmed and chopped
2 t Sea salt
Butter (optional)
Steps
Crush or dice garlic and set aside (to allow alliinase enzymes to react with oxygen to produce the immune-boosting allicin compounds)
Dice onion and celery (reserve leafy tops!) and saute in a large pot with olive oil at medium heat until browned. Then add 8c water to the pot and bring to a gentle simmer with vegetable base (to taste).
Add bay leaves, shiitake, kombu, parsley/lovage, nettle, celery seed, chile pepper, half of the lemon sliced thinly, ~1/2 T of salt, and astragalus and dandelion root (in a sturdy tea bag if not powder). Simmer for 20-30m, testing for desired lentil tenderness.
While the pot simmers, fill another pot with heavily salted water (think ocean) and bring to a boil. Boil pasta for its suggested time and strain. Toss with a little oil if not immediately using to prevent sticking.
Add more hot water and salt or vegetable base to the pot of soup to achieve desired consistency and return to a simmer. Remove lemon slices, bay leaves, pepper, and tea bag if used. Add collards and zucchini and remove from heat. Mount with butter (or olive oil), crushed fresh garlic, reserved chopped celery tops, zest from the remaining lemon, fresh oregano and salt to taste.
If you are seeing some of these medicinal herbs for the first time and don’t know where to get them, here are some of my favorite trusted sources!
Cambridge Naturals (if you live near the Cambridge/Somerville area)
