This might not be the sexiest looking soup you’ve ever seen but it packs a BIG flavor punch. Also, we are slightly obsessed with lentils and how they play a part in a healthy diet.
Here’s why you should start adding lentils to your diet immediately.
Lentils are extremely rich in fiber, which makes them a great contributor to a healthy digestive tract. They are also high in folate and magnesium which helps contribute to healthy blood flow. If you are interested in having a more plant-based dietary approach, lentils are 25% protein, a vegetable with one of the highest amount of protein. They are a naturally low calorie food that keeps you feeling full for awhile.
Add this to your meal prep rotation menu. It’s a great “make ahead” healthy recipe to make on a Sunday and then enjoy all week.
Ingredients
2 tbsp Olive Oil
2 Garlic Cloves
1 Yellow Onion
2 Large Carrots Chopped
3 Large Celery Stalks Chopped
2 Bay Leaves
1 tsp Cumin and Paprika Powder
2 Cups Dried Organic Lentils (green, brown, red or yellow will do!) (No need to pre-soak)
6 Cups (1.5 L) Organic Vegetable Stock
1/4 tsp Salt and Pepper
1 Can Crushed Tomato
Lemon Juice and Zest (to flavor)
2 Handfuls of Spinach (added at the end)
Directions
In a large pot, saute your onion, garlic, carrots and celery with your olive oil over low heat for 5-10 minutes. This is the flavor base for your soup.
Add everything else to your pot except for your spinach and lemon. Give it a stir and allow to simmer until lentils are soft. This can take 30-35 minutes.
Option to thicken the soup! Transfer about 2 cups of soup into a blender, blend, then add back into the soup.
Finishing Touches! Drizzle on lemon juice and add lemon zest. Lastly add your spinach and mix around to allow to wilt.