Lentil Vegetable Soup

Today is a Tuesday and I always like to have a hearty, plant based dish on hand to eat throughout the week.  My family lives on foods like these and I think you’ll find that this recipe works for kids and adults!  Spices can be adjusted to your liking.  Also, use as many organic ingredients as possible. If you don’t have all of these ingredients on hand, that’s totally o.k.! Use what you have an be creative 🙂

1 1/2 cups of green lentils rinsed – power house of nutrients and great source of fiber and protein!

2-3 Yams or Sweet Potatoes

1 bunch of celery

1 red bell pepper chopped

1 yellow bell pepper chopped

1 red onion chopped

2-3 zucchini chopped

3-4 cloves of garlic chopped

2-3 cups of chopped kale

1 bunch of parsley chopped

1 cup of green beans chopped

1 carton of low sodium vegetable juice – 4 cups

4 cups of water

1 tbls cumin

1 tbls curry

1 tsp ginger powder

pinch of sea salt

pinch of cracked pepper

In a large pot, turn to medium high and sautee onion, celery, garlic and slowly add in all ingredients over 10 minute period.  Add juice and water, cover and let simmer for an hour, stirring periodically.  You won’t be disappointed I promise!

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