26 Oct, 2019

Hearty Veggie Lentil Soup

Lentil soup
26 Oct, 2019

Why Lentils? High fibre, high protein and plenty of carbohydrates. Rich sources of potassium, calcium, iron and several B-vitamins. The Lentil is particularly beneficial to the heart and circulation, stimulates the adrenal system, increases vitality of the kidneys. And cooks quicker than the other beans.

This is a base recipe for many or my soups. I’m in love with the quick cooking beans right now.

  • 31/2 cups water
  • 1 onion yellow
  • 4 cloves garlic
  • 3 carrots chopped fine
  • 1 peeled eggplant
  • 1 pepper
  • 1 med/small zucchini
  • 4 roma tomatoes
  • ½ tsp cumin
  • ½ tsp coriander
  • ½ tsp turmeric
  • 1 tsp (green herb mix- oregano/thyme/basil)
  • 1/3 tsp mustard powder or seeds
  • 1 cup lentils
  • 1 avocado ripe
  • handful of parsley
  • salt and pepper to taste

Sauté and chop finely onions, garlic, spices and the rest of the veggies for 20 mins on med stirring here and there as not to burn the bottom. Add water and lentils. Let cook on med/low for another hour or longer to allow the soup to enhance flavour and have the lentils well cooked.

Serve garnished with slices of avocados and chopped parsley. Enjoy!

Lentil soup