Wednesday, December 17, 2014

Hearty Lentil Soup

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

  1. 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. 
  2. 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.
  3.  Just before serving, stir in greens and vinegar. Remove kombu and bay leaf, if desired.  Season with salt and pepper. 
  4. Sprinkle with remaining parsley and a squeeze of lemon. Serve.