Lentil vegetable soup always reminds me of my Abuela- Grandma Tina. At 91, she doesn’t cook much now, but she is still known as the best cook in the family. Growing up with her lentil soup, a special treat and made with lots of love, never failed to make me feel warm on the inside.
In recent years I was surprised to learn just how healthy lentil soup is to my female organs and overall health. My kitchen transforms into an apothecary when I mix up my own tasty lentil brew of natural medicine. Listening to energizing tunes and reminiscing about all of Abuela’s great meals typically sparks me to do a happy dance while I cook.
NOTE: I typically just toss in the seasoning and don’t measure. The amounts below are an approximation.
|1 pound green lentils||
|3 onions, chopped||
|3 cloves garlic, minced||
|2 tablespoons olive oil||
|2 quarts homemade veggie stock or unsalted, preservative free stock||Read here for recipe. NOTE: If you make your own stock I suggest olive oil instead of canola oil.|
|10-15 ounces of Organic Fresh or Frozen Vegetables||
|1 tablespoon non-iodized salt (ie. Himalayan sea salt)||
|2 ½ cups diced celery||
|1 teaspoon cumin||
|1 teaspoon turmeric||
|1 teaspoon pepper||
|1 teaspoon cayenne pepper||
|2-4 cup of “clean” water||
- Sauté the onions, garlic, celery in the oil until the vegetables are tender and translucent using a medium flame. Turn stove off. (Note: I only use one pot to make this soup)
- Add rinsed lentils to the pot, vegetable stock, fresh or frozen vegetables, water to the pot.
- Add seasoning (salt, pepper, cumin, turmeric, and cayenne) and stir.
- Over a medium to high flame let the mixture come to a boil.
- Reduce flame to low and let simmer for approximately an hour.
- Check on soup every 20 minutes to see if water needs to be added. Taste lentil beans to ensure they are fully cooked.
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Inspired To Health