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Three Lentil Vegetable Soup

There’s probably no such thing as an original lentil soup recipe. That’s because lentils are found in every country, eaten by every people. Wikipedia says, “The plant likely originated in the Near East and has been part of the human diet since the aceramic (non-pottery producing) Neolithic time … With approximately 26% of their calories from protein, lentils are rich in protein…”

A cup of cooked lentils (very filling!) is only a little over 200 calories. The lovely fiber (in addition to the protein) in lentils helps with New Year’s resolutions to take off those few pounds. In other words, lentils fill you up, not out. This soup fills you up (and not out) even more with the veggies and liquid. For vegetarians, it’s interesting to know that a cup of cooked lentils provides 60% of the daily quota for iron.

Serves 6-8

¼ C extra virgin olive oil, macadamia nut oil 1 diced medium carrot, about 2 C
 coconut oil or ghee 2 tsp dill
2 C diced onion 1 tsp oregano
1 C diced celery 1 tsp rosemary
8 large cloves minced garlic 2 tsp sea salt
1 ½ C red lentils 2 tsp Spike seasoning
½ C green or yellow lentils 6 C packed chopped greens
½ C black or petite French lentils   like kale, chard or spinach
3 qts water or vegetable broth 10 oz or 1 ½ C green peas
2 C Bionaturae strained tomatoes  
 

In a large soup kettle, gently warm the oil. Sauté onion, celery and garlic in the oil for 5 minutes, stirring occasionally. Add lentils, water, strained tomatoes (this is more like a lush juice), carrots and herbs to pot. Bring soup to a boil, cover pot, lower heat and simmer for 30 minutes. Then add salt, Spike, greens and peas. Simmer an additional 10 minutes. Serve as is for a meal that will energize. Of course you can cut in left-over chicken or meat, or cut in a sausage for those last 10 minutes of simmering time too.

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