Lentil Soup

Warm hearty comfort food at its best!

Nutrient dense goodness, lentils have a variety of health benefits. They are heart healthy, good protein that will increase your energy. I've given these earthy legumes a fresh pop by adding lemon juice. It makes for a mouth watering combination. Truth be told, I always hated lentil soup...until I made my own. Many restaurant made lentil soups sit for long periods of time and get mushy. Im not a mushy kinda soup person. And if you have ever had lentil soup from a can...well yuck. So, my love for lentil soup was actually inspired by my love for sprouted and fermented foods. I had started sprouting lentils to add into my salads and I loved them. I then decided to try my hand at my own lentil soup. This recipe is most definitely MY personal style, leaving the lentils a bit "al dente," adding a bit of heat, and the final "freshening" touches of lemon & arugula. I hope you love it!

RECIPE

• In a medium sized stock pot, sauté 6 cloves of diced garlic & 1/2 of a white roughly chopped onion over low heat
  • Add just a bit of coconut oil
  • Sauté until the onions are translucent and the garlic is a bit browned
• Add in the 1 1/4 cups pf lentils and let them toast for about 2 minutes, while stirring
• Add one cup of water
• Add 1 tsp of  Paprika spices and 1/2 tsp of Cayenne pepper
  • Stir for 1 minute
• Add 5 more cups of water
• Cook for 35-45 minutes
  • Test the lentils while they are cooking. We want that "al dente" bite, not mush.
  • Once they are done to your liking, turn off the heat
• Add 1/4 cup of lemon juice and stir well

Add the soup to a bowl, garnish with arugula and drizzle with unrefined olive oil.

Please Note: I do not heat the olive oil and its used in moderation. Olive oil can be quite heavy on your arteries. So, it is best used sparsely.