Lunch

Quick and Easy Lentil Soup

Name: Quick and Easy Lentil Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6-8
Ingredients: 2 c. chopped carrots; 2 c. chopped celery; 2 c. chopped onion; 4 cloves minced garlic; 1 teaspoon coriander; 1 Tablespoon mineral salt; 1 teaspoon pepper; 4 bay leaves; 9-10 cups chicken or vegetable stock; 1 can diced tomatoes, optional; I diced bell pepper, optional; 1 cup lentils, brown, green or red; 4 cups cabbage, thinly slice, optional; 8 cups greens (spinach, kale, chard, etc.); 2 tablespoons red wine vinegar; Salt and pepper; ¼ c. packed chopped parsley, optional

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Quick and Easy Lentil Soup

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Lunch

By Gina Zammarchi – Serves: 6-8

Prep Time: 15 minutes – Cooking Time: 30 minutes – Total Time: 45 minutes

Ingredients

2 c. chopped carrots

2 c. chopped celery

2 c. chopped onion

4 cloves minced garlic

1 teaspoon coriander

1 Tablespoon mineral salt

1 teaspoon pepper

4 bay leaves

9-10 cups chicken or vegetable stock

1 can diced tomatoes, optional

I diced bell pepper, optional

1 cup lentils, brown, green or red

4 cups cabbage, thinly slice, optional

8 cups greens (spinach, kale, chard, etc.)

2 tablespoons red wine vinegar

Salt and pepper

¼ c. packed chopped parsley, optional

Instructions

1

In a large stockpot or Dutch oven, heat one tablespoon of olive oil or coconut oil over medium-high heat. Add carrots, celery, onion, garlic, salt and pepper, and sauté until the onions are translucent.

2

Add coriander, bay leaves, stock, tomatoes, bell pepper, and lentils. Bring to a boil, and then lower heat and simmer uncovered for 20 minutes.

3

Add cabbage and greens. Taste for seasoning, adding more salt and pepper as needed. Cover and simmer for 5-10 minutes or until veggies and lentils are tender. Stir in red wine vinegar and parsley. Serve hot with a thick slice of sprouted or sourdough bread if desired. Enjoy!