An awesome, cozy soup recipe that is great for all seasons! Recipe by Jessica Idleman of Glow Nutrition.
Serves: 5, Prep Time: 10 minutes, Total Time: 55 minutes.
1 cup green lentils
1 medium onion (diced)
1 carrot (diced)
1 celery stalk (finely chopped)
4 cups spring water or vegetable stock
1 bay leaf
½ tsp. sea salt
1 tbsp. parsley (chopped)
1 tbsp. olive oil
1 tsp. basil
1 tsp. rosemary
1 tbsp. squeezed lemon or umeboshi vinegar
Spread lentils on a flat surface and pick out any stones, then wash and drain them.
In a soup pot, warm the oil over medium heat.
Add onion and cook for 5 minutes or until translucent.
Add carrot and celery and continue to sauté 3-5 minutes.
Spread lentils on top.
Add water and herbs. Bring to a boil, reduce the heat to low, cover and simmer for 45 minutes or until lentils are tender.
Add chopped parsley, salt, and a squeeze of lemon juice or umeboshi vinegar.
Simmer for another 2 minutes and serve.
Chef's Tip: Variations: Add a small piece of kombu, rinsed.