This yummy soup makes cold nights so much warmer. Lemons give this soup a fresh, clean taste and supercharge its already high nutrition factor. High in vitamin C, lemons are also an anti-inflammatory compounds. Lentils, heart healthy spices, greens …what more could this nutritionist ask for. Serve with salad and dinner is done! Make extras to freeze or lunch on.
- 1 cup green lentils
- 2-3 cups chopped organic greens—spinach, kale, chard (or frozen package is produce drawer if empty!)
- 1 cup vegetable broth
- 2 lemons
- 1/2 onion
- 3 cloves garlic
- 1 Tbsp. coconut oil
- 1 teaspoon coriander
- 1 teaspoon Turmeric
- 1 teaspoon cumin
- 3 cups water (more as needed)
- 1/4 cup fresh or 1/2 tsp dried mint
- Salt and Pepper to taste
Heat coconut oil in a large pot. Chop onions and add to coconut oil. Sautee until onions are golden brown about 8 minutes. Add lentils, garlic, spinach to pot. Add broth and water. Add coriander, turmeric, cumin, mint salt and pepper.
Bring to boil then reduce heat and simmer uncovered on low-medium for about 40 minutes until lentils are tender.
Shut off heat and add juice from lemons (about 3/4 cup) , saving a few slices for garnish.
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