This hearty lentil soup is a weekly
staple at our house and welcomed comfort food during the cold winter
months. With this one-pot meal, everyone
gets a heaping helping of vegetables as well as high-fiber plant-based protein.
I like cooking with lentils as they are quick to prepare and the easiest bean
for young tummies to digest. —The ghee adds a nutty, buttery flavor and the
nutrient-rich sea vegetables blend right into the mix and are a great way to
start getting sea vegetables into your family’s diet. Another favorite ingredient and salt
alternative, is the alkaline umeboshi vinegar which adds a savory tanginess to
the dish as it draws out the flavors of the vegetables.
Preparation and mess for this meal are
minimal. I can have it on the table in
45 minutes or less, using whatever vegetables I have in the refrigerator. I make a big pot and there are always
leftovers for school lunch the next day. Texture is up to you. Cook longer with more liquid for a creamier
texture. For my little guy, I mash it
with a potato masher but everyone else likes it chunky. Enjoy.
Warm Your Hearty Lentil Soup Ingredients
2 cups French or Red Lentils, rinsed
2 carrots, peeled and chopped
2 stalks celery, chopped
1 medium white or sweet potato, chopped
2 cloves garlic diced
1/2 onion diced
1/2 cup kale or collard greens,
destemmed and diced
1 to 2 Tablespoons ghee
1/2 teaspoon each cumin, oregano and
coriander
7 cups vegetable broth or water
1 Tablespoon dulse sea vegetable flakes
1 to 2 Tablespoons Bragg’s Amino Acids
1 to 2 Tablespoons Umeboshi Vinegar
Directions:
Sautee garlic and onion in ghee.
Once onions are clear, add spices and
sautee for another minute.
Add carrots, celery and potato and
sautee for 5 minutes, adding more ghee if necessary.
Add lentils, broth and dulse. Cover mostly and cook until lentils are soft,
25 to 30 minutes.
Add kale or collard greens for last 5
minutes of cooking.
Add Braggs Amino acids and Umeboshi
vinegar to taste.
Variations:
– Use
chopped broccoli or cauliflower instead of potato.
– Serve
over brown rice.
– Serve
with a dollop of plain organic goat yoghurt and top with spicy or tamari
toasted pumpkin seeds.
