Lentil & Veggie Soup
This is a hearty soup is packed with protein and fibre. I love to eat lentil soup because lentils are a balanced carbohydrates that provide the body with much needed energy and protein for recovery, repair and building of tissues. Feel free to use any type of lentils such as a red, black or French lentils in place of the green lentils and add or remove any of the veggies you want to suit your palette best. This soup freezes well and tastes even better heated up the next day.
Ingredients
- 2 Tbsp. coconut oil
- 1 large onion, chopped
- 1 stalk celery, chopped
- 2 large carrots, peeled, chopped
- 1 zucchini, chopped
- 4 cloves garlic, minced
- 1 large can diced tomatoes
- 1.5 cups red or green lentils
- 6 cups vegetable broth (or water)
- 1 ½ tsp sea salt
- 1 tbsp dried (or fresh) dill
- ½ tsp fresh ground pepper
- ½ lemon, juiced
- ¼ cup Italian parsley, chopped
Instructions
- Heat oil in a large soup pot.
- Add onions, celery, carrots and zucchini.
- Sauté on medium heat until soft about 4 to 5 minutes.
- Add garlic and sauté 2 or 3 minutes longer.
- Add all remaining ingredients except lemon juice and parsley.
- Bring to a boil, reduce heat and simmer 35 to 50 minutes, or until lentils are tender, stirring occasionally.
- Add lemon juice and adjust seasonings to taste.
- Garnish with parsley.
Notes
OPTION: If you prefer a puréed soup, place soup in blender and mix until smooth.