Lentil Soup

This is an excellent option if you’re entering the Reintroduction Phase of your Whole30 experience. I call them “gentle lentils” because of all of the legumes, I believe it’s the easiest to digest. This soup is good on a hot or cold day, restorative and comforting.

Yield: 4

Tina Wells Health Coach: Tina Wells

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Lentil Soup

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Ingredients

• 2 Tablespoons olive oil
• 2 cups onion, diced, or leeks
• 1 cup sized carrot, diced
• 1 cup celery, diced
• 3 cloves garlic, thinly sliced
• 1 cup dry green lentils
• 8 oz can tomato sauce
• 2 bay leaves
• 4 cups chicken bone broth or vegetable broth
• 1/2 teaspoon pepper
• 1 1/2 teaspoon salt
• splash balsamic vinegar

Method

1. Clean lentils and remove any “stones” or odd shaped lentils and set aside. If you like, you can soak them for 2-3 hours before beginning to cook. Place in a bowl with enough water to cover. Then drain before proceeding. I have found however, that this step is not necessary, and the lentils yield a creamier consistency if I cook without prior soaking. Choose your preference.
2. Add olive oil to a large stock pot. Add “mire poix” onion, carrot and celery, and sauté until fragrant and onions are translucent.
3. Add garlic and sauté until fragrant.
4. Add lentils and sauté to heat through and begin cooking process.
5. Add stock,salt and bay leaves, and bring to a boil. Reduce heat and simmer until lentils are tender, about 40 minutes.
6. Before serving, season with salt and pepper to desired taste, and stir in a splash of good balsamic vinegar before serving.

https://tinawellshealthcoach.com/recipe/lentil-soup

©Tina Wells Living, LLC

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