This bone-broth based soup is rich in minerals, soothing to the digestive tract and supports the immune system. Make a big pot of this to have all week or freeze for those nights you don't feel like cooking. Yield: 4 servings
1.5 cups lentils, soaked overnight
3 Tbs olive oil
2 medium carrots, small dice
2 medium celery stalks, thinly sliced
1 small onion, small dice
2 quarts bone broth
1-inch piece Kombu
2 sprigs fresh thyme, chopped
2 spring fresh oregano, chopped
2 Tbs fresh parsley, chopped and divided
1 bay leaf
1 cup fresh greens, chopped and loosely packed
2 Tbs apple cider vinegar
salt and pepper to taste
fresh squeeze of lemon juice
- In a large soup pot, heat olive oil on medium. Add onions with a pinch of salt and sauté for 3 minutes. Add carrots and celery and sauté for 5 minutes.
- Stir in lentils, broth, Kombu, and herbs, only adding half the parsley. Bring to boil. Reduce heat and let simmer with lid on for 45 minutes to 1 hour.
- Just before serving, stir in greens and vinegar. Remove kombu and bay leaf, if desired. Season with salt and pepper.
- Sprinkle with remaining parsley and a squeeze of lemon. Serve.