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| Lentil Soup |
I always seem to gravitate to "cooked" beans. It seems to hold someplace very near and dear to my heart and my heritage. So every blue moon, I will indulge in "cooked" beans. And what better choice than lentils? I mean, they are loaded with fiber, folate, iron, protein, vitamin C and other vitamins and minerals. Lentils are said to be the nutritional fountain of youth.
While lentils have B-6, which helps reduce the risk of breast cancer, lentils are said to have more folate (B9) than any other plant food. This is a very important B Vitamin because its said to work very closely with B-12 to help develop new cells in the body. Most people are so concerned with not having enough B-12 that they forget they are all called "complex B vitamins" because they are so complex that they have to work with all of the B-vitamins together to achieve optimal health.
I added carrots to this recipe, because that's just typically how I make them. Nothing wrong with a little beta carotene in your soup! Now on to the recipe...
INGREDIENTS
- 16 oz of dried lentils (presoaked)
- 2-3 carrots (optional)
- 1 yellow onion
- 2 cloves of garlic
- 3 celery stalks
- 1 bell pepper (optional)
- 1 tbsp turmeric
- 1 tbsp curry
- 1 tbsp celtic seasalt
- 1 tbsp dried parsley
- 4-5 bay leaves
- 1 pkg of organic vegetable soup stock
- 2 cups of water
- 1-2 tbsp coconut oil
MAKING THE LENTIL SOUP
- Chop your carrots, onion, garlic, celery and bell pepper.
- Sauté your garlic, onion, bellpepper and celery in coconut oil.
- Rinse your presoaked lentils and put all of the ingredients in the pot.
- Boil for 45-60 minutes and you have lentil soup.
TIPS:
(a) Stir your soup about every 20 minutes.
(b) Remove the bay leaves before serving.
I bet you didn't know soup could be so simple? Hope you enjoy it as much as I do!
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