Bone Broth Lentil Soup
Great for a chilly fall day!
- step-by-step directions
Beef Bone Broth:
- 5-6 pounds beef bones (shin, neck, marrow)
- 8-10 cups cold water
- 2 onions (peeled, cut into quarters)
- 1/2 head celery (cut into 2-inch pieces)
- 4 small carrots (peeled, cut into 2-inch pieces)
- 1 small bunch fresh thyme
- 1/2 bunch parsley
- 1 head garlic (peeled, smashed)
- 1 tablespoon black peppercorns
- 1 tablespoon whole coriander seeds
- 2 fresh bay leaves
- 1 15- ounce can whole peeled tomatoes
For the Lentil Soup:
- 1 cup sauerkraut
- 3 tablespoons olive oil
- 1 sweet potato (peeled and diced)
- 2 cloves garlic (peeled, sliced)
- 2 teaspoons fresh ginger (peeled, sliced)
- 1/4 teaspoon cloves (ground)
- 1/4 teaspoon turmeric (ground)
- 1 cup lentils (rinsed)
- 5 cups reserved beef bone broth
- 4 cups lacinato kale (stems removed, and roughly chopped)
- Kosher salt and freshly ground black pepper (to taste)
- 1 lime (cut into wedges, to serve)
- For the Beef Bone Broth: Place the beef bones in a large bowl and run cold water over them. Rinse and drain the water until the bones are clean and the water runs clear. You may need to do this in 2 batches.
- If using a pressure cooker, add rinsed beef bones, onions, celery, carrots, thyme, parsley, garlic, black peppercorns, coriander seed, bay leaves and tomatoes. Cover with water, until the bones are completely submerged, ensuring that the entire pot is not more than two-thirds full. Cover, lock the lid into place and program to high pressure. Place the pressure cooker over high heat. Once the contents of the pot have reached high pressure, decrease the temperature to low. Allow to cook for at least 4 0 minutes. Remove from heat and allow the pressure to release naturally, about 10-15 minutes. Remove the lid and strain the stock.
- If using a pot, place the rinsed bones in a large stock pot and cover with cold water by about 4-inches, about 8-10 cups. Bring to a simmer, over medium heat, then cook for 2 hours. Skim any impurities that float to the surface and discard.
- When the broth looks clear, add the onions, celery, carrots, thyme, parsley, garlic, black peppercorns, coriander seed, bay leaves and tomatoes. Move the pot halfway on the burner and halfway off, to help circulate it. Cook broth for an additional hour. Allow to cool for 30 minutes on the stove without any heat before straining.
- Strain through a fine mesh strainer to another large pot. Reserve 5 cups of stock for the lentil soup, and chill the remaining stock. Use any remaining stock to reheat the soup.
- For the Lentil Soup: In the carafe of a blender, or using an immersion blender, add the reserved stock with the sauerkraut and blend until smooth, set aside.
- Place a large heavy bottomed pot over medium heat, and add olive oil. Add the sweet potato and cook while stirring occasionally until they begin to soften and brown, about 5 minutes. Stir in the garlic and ginger, and toast slightly. Add the cloves, turmeric and lentils and continue to toast for another minute.
- Add the stock and bring to a strong simmer. Season soup with Kosher salt and freshly ground black pepper. Continue to simmer until the lentils are completely soft and all of the flavors meld, about 45 minutes to 1 hour. Stir in the kale in the last 5 minutes of cooking. Ladle into bowls and serve. Garnish with a lime wedge.
- Tip: Freeze the leftover broth in an ice cube tray and place in a zip-top bag for easy storing!
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