We had our inaugural rain here in southern California. That means it is now permissable to lug out your big cast iron pot and get creative. I adore how heavy my soup pot is; so sturdy and ready to take on whatever you care to throw in. There is something about soup that seems emotional to me. It reminds me of so many tender moments, whose only common thread is actually soup itself. It's a cozy and comfortable food, lending itself to good company and conversation while inside from cold weather. That is what I find so wonderful about food, that there is something so sensual about it, you can be brought back to an exact circumstance and relive it... the people, the ambiance, how you felt...all initiated by what you ate.

I introduced Hugh to the refined pairing that is grilled cheese and roasted tomato soup, years ago. We sat on his porch while he was living in San Diego, you could see neighbors walking on the boardwalk, it was dusk and just chilly enough to wear a sweatshirt (the best weather as far as I'm concerned). I picked up groceries from Whole Foods on my way down, something quick, as the college man kitchen is not the ideal working space. Fresh grainy bread and water packed mozzarella, the soup came from a box and he was still impressed. It was so simple but so perfect, years later when we make it for a quick lunch, I still find it romantic. Yes, soup from a box... but it doesn't seem to be about the soup.

I'm fairly certain you can get a few days worth of fiber from one bowl. It's healthy, I will say that much, so be generous with your 'dollop' of chipotle yogurt. I also highly suggest adding the greens when all is done, as I mention in the directions, the color is so much more a vibrant green than the overcooked alternative.lentilsoup_0002lentilsoup_0003


2 Cups Lentils (French or Black Beluga)
1 Yellow Onion, Diced
1 Fennel Bulb, Diced
1 tbsp. Olive Oil
1 Cup Brown Rice, Cooked (any whole grain will work)
6 Cups Organic, Low Sodium Vegetable Stock
1 tsp. Cumin
1 Large Bunch of Kale, Chard or Combo of Leafy Greens
Salt/ Pepper
1 Lemon

1 Cup Plain Greek Yogurt
1 Chipotle Chile in Adobo, Chopped (no more than 2 tsp.)lentilsoup_0005lentilsoup_0006

1. Cook your rice or desired grain and set aside. Boil about four cups water, and boil the lentils for 20 minutes until cooked. Add water as needed. Drain.
2. In a large soup pot, saute the yellow onion and the fennel in the olive oil for about 8 minutes, or until just starting to turn light brown. Add the stock and cumin. Bring the heat back up to a gentle boil, about 10 minutes.
3. Add the lentils and the brown rice and simmer about 10 minutes. While you are waiting, stem your greens and slice them into thin strips. Taste the soup for salt and pepper, add seasoning as desired.
4. Turn off the heat and add in the greens, stir. The greens will wilt in the hot soup, and avoid overcooking this way. Stir in the juice of half the lemon, add more to taste.
5. Mix the greek yogurt with the chipotle chile and stir. Serve the soup with the dollop of the chipotle yogurt. Warning, chipotles are pretty spicy, so start with a small amount of sauce and you can add if you like it hot. If too spicy, add more yogurt.lentilsoup_0007

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  • Response

Reader Comments (34)

The rain in SoCal sure is making me crave some soup as well! I love your lentil soup, but I especially love the addition of the chipotle yogurt! Can't wait to give this a try! I hear more rain is on the way today!

December 10, 2009 | Unregistered CommenterSonja @ ActiveFoodie

Sara, this looks so yummy and filling! Let the season of comfort food commence!

December 10, 2009 | Unregistered CommenterEmily

looks great! I'll give her a try. I love LOVE chiptole!

December 10, 2009 | Unregistered CommenterAmanda Mae

Oh my this looks so good. I am going to make it this weekend. I heart lentils.

December 10, 2009 | Unregistered CommenterAnne

The porch soup story is so sweet. Sometimes it's more about the moment than the actual food. It is really cold here in NY so soup is top of my list. I will have to give this recipe a whirl it sounds so tasty :)

December 10, 2009 | Unregistered CommenterNutmeg Nanny

I think this may be exactly what I have been craving... yay!

December 10, 2009 | Unregistered Commentersherala

Not that I should be surprised, but you managed to get a lovely photo of lentil soup - something I have not been able to do. Even with the greens added at the last minute, my photos always make it look like a bowl of mud. I've been making a lot of lentil soup lately because 1)I love it and 2) it is a great way to use the veggies we get from our CSA. I LOVE the idea of the chipotle yogurt!

December 10, 2009 | Unregistered CommenterDana

Your photography makes me want to eat my screen! I've never even had lentils before, haha... shocking? I need to try them, and I like the idea of topping them with chipotle yogurt. :] We actually have huge jars of beans and lentils sitting around, but I'm not sure if they're real or fake...

December 10, 2009 | Unregistered Commentercandice

Another fantastic post with beautiful pictures. I'm going to try this soup soon. I love lentils and it looks incredibly healthy!

December 10, 2009 | Unregistered CommenterEl

Southern California weather seems to be rather least from my visits there. Right now here it's freezing and perfect weather for a soup like this!

December 11, 2009 | Unregistered CommenterDiana @ frontyardfoodie

I love a nice, thick, stew-like soup -- especially as the temperatures plummet here in Wisconsin :)

A dollop of chipotle yogurt sounds like just the thing -- will need to try that out on my next batch!

December 11, 2009 | Unregistered Commenterlo

Soup looks delicious, but I've never been a fan of chipotle. I might make this with regular yogurt next week- I'm always looking for new lentil dishes!

December 11, 2009 | Unregistered CommenterEle

smelt like a good old grandma' receip : )

December 11, 2009 | Unregistered Commenterpierre

oh DEFINITELY fill the jar up with that and send it down here! I wonder how jar-baby would do in the nuker .... jk

December 11, 2009 | Unregistered Commentercourtney

i love lentil soup and your recipe sounds like a unique variation. kale, fennel, chipotle? it can't be bad. :)

December 13, 2009 | Unregistered Commentermichaela

plus, i love your photography!

December 13, 2009 | Unregistered Commentermichaela

I am also in love with my cast iron pot. Here in Boston, it's been cast iron permissable weather for quite awhile x_x

December 13, 2009 | Unregistered CommenterLele

That first picture is so beautiful!

I completely agree about tomato soup and grilled cheese. It just may be the perfect meal, even if it is from a box.

Have you tried Tuscan kale? I bought it today at the Farmers' Market, and I can't quite tell from your photo if that's what you used. I don't know yet what I'm going to do with it, but this soup looks awesome, I should get some lentils and give it a try...

December 13, 2009 | Unregistered CommenterAllison Arevalo

Soup from a box... is that better than wine from a box? :) Anything with lentils is great as far as I'm concerned! Looks fantastic!!

December 13, 2009 | Unregistered CommenterMollie

I love how you can make something so simple as lentil soup look so magically beautiful.

December 14, 2009 | Unregistered CommenterWhitney

This looks so warm and nourishing! Thank you for this great post!

December 14, 2009 | Unregistered CommenterJenny

This soup is exactly what I've been missing all my life! Fills a void; love it! Thank you for the joy you bring!

December 14, 2009 | Unregistered CommenterLeah

Your transformed simple lentils into an extraordinary soup. Beautiful flavors.

December 14, 2009 | Unregistered CommenterDivina

Your lentil soup reminds me of what my grandmom made for me every other day - I used to love it. Time to revisit!

December 15, 2009 | Unregistered CommenterThe Purple Foodie

[...] the hearty soup and well balance bowl we’ve had the past two posts, it seems my diet lately has consisted of [...]

WOW, i think opening this post early in the morning is both dangerous and inspiring- dangerous because i almost took a bite of the screen and inspiring because your recipe, styling and photographs are perfection!

oh the candy cane photograph seems like a postcard waiting to happen!

December 16, 2009 | Unregistered Commenternadia

[...] posted this recipe for lentil soup with chipotle yogurt during the last rainstorm in southern california. since we are [...]

[...] are a vegetarian’s best friend, and the absolutely beautiful blog Sprouted Kitchen has this amazing recipe that combines the legume with other vegetarian favorites like kale and brown rice. Add a dollop of [...]

[...] are a vegetarian’s best friend, and the absolutely beautiful blog Sprouted Kitchen has this amazing recipe that combines the legume with other vegetarian favorites like kale and brown rice. Add a dollop of [...]

[...] lately). I’m also a fan of incorporating chipotles in adobo sauce, in one form or another. This recipe, which we tried a couple of weeks back uses chipotle-flavored yogurt. Delicious. Here’s the [...]

[...] Lentil Soup with Chipotle Yogurt [...]

November 19, 2010 | Unregistered CommenterSeasonal Thanksgiving Soups

[...] Lentil Soup with Chipotle Yogurt from Sprouted Kitchen [...]

December 2, 2010 | Unregistered CommenterSoups A Plenty! › shutt

[...] I was very happy to find this recipe from Sprouted Kitchen, and made only some minor adjustments.  The main one is adding the chipotle [...]

I made this last night with vegan mayo instead of yogurt and it's DIVINE! It's so so easy to make, nourishing, and perfect for winter. Thanks for another amazing recipe I'll be making all the time!

March 27, 2014 | Unregistered Commentershelley

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