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deemccaffrey

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lentil soup 2.jpg

Makes 8 servings

 Ingredients:

3 Tablespoons coconut oil

1 yellow onion, peeled and chopped

2 carrots, sliced

2 stalks celery, chopped

4 cloves garlic, minced

3 teaspoons dried Italian Seasoning

2 bay leaves

1 (14.5 ounce) can crushed tomatoes with liquid

1 cup brown or green lentils, picked over and rinsed

8 cups water

1 teaspoon sea salt, plus more to taste

1 teaspoon ground black pepper

2 cups fresh spinach or other greens (if using greens like kale or collards, remove stems and chop leaves into small pieces; if using spinach, use the leaves whole)

2 Tablespoons raw apple cider vinegar

2 Tablespoons chopped fresh parsley, for garnish

Directions: 

In a large soup pot, heat the oil over medium heat. Add onions and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, and Italian Seasoning; cook for 2 minutes more.

Stir in lentils, and add water, tomatoes with juice, sea salt and pepper. Bring to a boil. Allow to boil for 30 minutes, stirring and adding more water as needed.  Reduce heat, add carrots, and simmer for at least 30 more minutes or until carrots are tender and lentils are soft. When ready to serve stir in greens and cook until they wilt, but their color is still bright green, about 1 minute for spinach and up to 5 minutes for other types of greens. Stir in vinegar, and season to taste with sea salt and pepper, and more vinegar if desired.



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Dee McCaffrey
http://www.processedfreeamerica.org
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