Lentil Soup

Name: Lentil Soup
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4-6 serving(s)
Ingredients: 1 cup dried lentils (or just barely sprouted for more nutrition and easier digestion); 5 cups vegetable broth or 5 cups chicken stock; 2 garlic cloves, minced; 1/2 cup onion, chopped; 1 carrot, chopped; 1 tablespoon basil; 1 tablespoon parsley flakes; 2 medium tomatoes, chopped or 1 can chopped tomato; 4 -6 cups spinach (or use frozen) or 4 -6 cups kale, chopped (or use frozen)

Submitted by Chef Casalinga

"This soup is great on it's own or over rice. I got this recipe from "The Lupus Recovery Diet" book. The original recipe is completly vegan and calls for water or vegetable broth however I often use organic chicken stock. Also, we like to grate some Parimigiano Regiano cheese over it. Yummy!!"

Download

Ready In:: 1hr 15mins
Ingredients:: 9
Serves:: 4-6

ingredients

1 cup dried lentils (or just barely sprouted for more nutrition and easier digestion)
5 5 cups vegetable broth or 5 cups chicken stock
2 garlic cloves, minced
¹⁄₂ cup onion, chopped
1 carrot, chopped
1 tablespoon basil
1 tablespoon parsley flakes
2 medium tomatoes, chopped or 1 can chopped tomato
4 -6 cups spinach (or use frozen) or 4 -6 cups kale, chopped (or use frozen)

directions

Bring water or broth to a boil in a large saucepan. Add lentils, basil, parsley, carrot, onion and garlic.
Simmer for 30 minutes.
Add the greens and tomatoes and simmer for 30 more minutes.
For a thicker soup, blend 1/3 and return it to the pot.