Detox Lentil Soup

The holidays are over and as much as our minds think we still need those cookies, our bodies are telling us something different. There is no denying that our systems need a tad bit of a re-boost after big festivities and soup is one of the easiest and most effective ways to treat our bodies with more love and care once January hits. Being Canadian, I live off of soup for half a year, since our winters are so long.

I absolutely adore pairing a simple soup with a delicious toasted sandwich, wrap, or even a big fresh
salad full of vibrant ingredients. Soup is really that perfect add-on to any meal, which is why I wanted to create a basic, go-to recipe. This pot is simply vegetables, broth or water, and lentils. It’s great for easy digestion and provides us with plenty of plant-based nutrition. Remember, there are no rules when cooking so this recipe could easily serve as a hearty meal as well. Add some beautiful grain to the mix such as quinoa, wild rice, or even pasta. Potatoes would also take this simple bowl of soup to a whole new level of comfort and care. However you decide to enjoy it, I hope you love it as much as my family and I do. I’m wishing you all the happiest and healthiest year 2018. Cheers!

Detox Lentil Soup

INGREDIENTS

1 Tbsp. cooking oil or full fat butter/ghee
1.5 cup carrots, chopped
3 celery stalks, chopped
1 small onion, chopped (about 1 cup)
1 large garlic clove, minced
3 cups vegetable broth*
4 cups water*
1 cup rinsed & uncooked green lentils
1 small zucchini, chopped
1.5 Tbsp. fresh parsley, chopped
1 Tbsp. marjoram
Sea salt and black pepper to taste
1 Tsp. red wine vinegar

*Feel free to use all 7 cups of liquid as vegetable broth or just water. Adjust your seasonings accordingly.

Optional: hot sauce

DIRECTIONS

Heat the oil or butter over medium heat in a large pot. Add the carrots, celery, onion, and garlic. Cook for a few minutes until fragrant and softened. Add the broth, water, and lentils and bring to a boil and reduce heat to simmer. Cover with a lid and continue to cook for another 15 minutes or so. Add the zucchini, parsley, and marjoram and cover and cook for another 10 minutes or so (or until the lentils are fully cooked). Season with salt and pepper to taste. Stir in the red wine vinegar. For some extra heat, feel free to add a dash of your favorite hot sauce.

Warm up with some of our other soups: Pumpkin Butternut Squash Soup, Vegan Miso Soup, and 30-Minute Sausage and Veggie Soup


CHANTAL URBINA is a registered Massage Therapist and Culinary Nutrition Expert. She is passionate about living a life full of health, love, and happiness and that all three start with our diet. “Nature’s healing properties will never cease to amaze me and it inspires me day after day to create and share recipes made with only real whole foods.”

Connect with Chantal // www.nutty4nutrition.com, Instagram, and Facebook.

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