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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This soup is great on it's own or over rice. I got this recipe from The Lupus Recovery Diet book. The original recipe is completly vegan and calls for water or vegetable broth however I often use organic chicken stock. Also, we like to grate some Parimigiano Regiano cheese over it. Yummy!! Ingredients:
1 cup dried lentils (or just barely sprouted for more nutrition and easier digestion) |
5 cups water or 5 cups vegetable broth or 5 cups chicken stock |
2 garlic cloves, minced |
1/2 cup onion, chopped |
1 carrot, chopped |
1 tablespoon basil |
1 tablespoon parsley flakes |
2 medium tomatoes, chopped or 1 can chopped tomato |
4 -6 cups spinach (or use frozen) or 4 -6 cups kale, chopped (or use frozen) |
Directions:
1. Bring water or broth to a boil in a large saucepan. Add lentils, basil, parsley, carrot, onion and garlic.
2. Simmer for 30 minutes.
3. Add the greens and tomatoes and simmer for 30 more minutes.
4. For a thicker soup, blend 1/3 and return it to the pot.
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