It’s that time of year again when the weather starts to get cooler and you want to soothe yourself with something warm and hearty. I love lentil soup. This recipe is from my upcoming Revitalize Your Body Package coming in January, a new 6-week program to completely transform your health and the way you eat. But first, a few quick facts about lentils. Lentils are the gentlest grain on your digestive system. Not only do they help prevent constipation because of the large quantity of fiber in them, they also have a very high level of iron. And iron is essential for transporting oxygen throughout your body. If you have blood sugar issues, lentils are good for that too. Again, the fiber slows down digestion to provide long lasting energy instead of a crash and burn effect. Lentils also help lower cholesterol levels, which means your arteries are clean, which means you reduce your risk of heart disease. So eat up and enjoy!
Dana
DELICIOUS LENTIL SOUP
1 tablespoon extra virgin olive oil
1 teaspoon cumin seeds
1 small onion, minced
1 large celery rib, minced
4 large garlic cloves, minced
1-inch piece of ginger, shredded
1 large carrot, chopped
1 bay leaf
1 cup brown lentils
3 cups broth of your choice (or water)
½ teaspoon sea salt
½ teaspoon black pepper
Spinach or kale (optional)
Create your soup base. In a large pot, add extra virgin olive oil. When the oil is hot, add cumin seeds and cook until fragrant (about 1 minute). Then add your minced onion, celery, garlic, ginger, carrot, and bay leaf. Sauté until soft (about 2 to 3 minutes).
Assemble the soup. Add brown lentils and broth (or water) along with sea salt and pepper. Cover and cook on medium-low heat for 30 to 45 minutes, stirring every 15 minutes. The soup is done when the lentils are tender but still holding their shape.
Serving suggestion. Add greens like spinach or kale at the end if you would like.
Allow the soup to settle for about an hour before eating for the best flavor.