HOMEMADE LENTIL SOUP by Jessica Victoria

This lentil soup saves my life when it comes to making a quick and
nutritious meal for my family especially on busy week days. It is so easy
to make, doesn’t require any fussing or complicated cooking methods, is
budget friendly and most importantly it’s satisfying and delicious! The
flavours are warm but also fresh. You could add whatever vegetables
you have on hand and it always turns out amazing. The lentils are a great
source of fiber and protein which will help keep you full for hours and all
the vegetables add a ton of vitamins and minerals so this is a great healthy lunch or dinner option. A great meal for families who like to incorporate Meatless Mondays or for anyone looking to cut down on their consumption of animal proteins and swap them for more plant based proteins. People who don’t have much time during the week to prepare lunch can make a big batch and store it in the fridge or freezer for those times where hunger sets in and your short for time.
-3 Tbsp avocado oil

-1⁄2 cup green lentils, rinsed

-2 large carrots (scrubbed and chopped)

-2 celery stalks (rinsed and chopped)

-1 large onion, chopped

-3-4 cloves of garlic, minced

-1 small sweet potato with the skin, scrubbed and chopped

-1/2 cup tomato puree

-1 large fresh tomato diced

-1 vegetable bouillon cube (gluten free, no MSG, low sodium)

-Ground black pepper, to taste

-Pink Himalayan Sea Salt, to taste
-1/2 tsp chili flakes

-1 tsp Thyme

-1 Tsp rosemary

-1/8 tsp cumin

-2 bay leaves

-1 tbsp apple cider vinegar

In a large pot or dutch oven, add your avocado oil, onions and garlic and sauté on medium heat for about 3-4 minutes until the onions become translucent and the garlic loses its raw flavour. Add in your carrots, celery, and sweet potato and stir to combine, cook down until the veggies become tender (about 8 minutes). Add in your black pepper, chilli flakes, thyme, rosemary, cumin and bay leaves and stir to combine thoroughly with your vegetables. (NOTE: do not add your salt in at this point, only season with salt at the end since this can make your lentils tough). Add in your lentils, stir to combine and cook for about 2-3 minutes. Next add your tomato puree and diced fresh tomato, stir to combine and cook down for another 1-2 minutes. Lastly, add your vegetable bouillon cube and cover all soup contents with water. Bring to a boil, reduce heat to low, cover lid tightly and let cook for 45 minutes. Once your soup is cooked, sprinkle in some pink Himalayan sea salt to taste and 1 tbsp of apple cider vinegar.
I hope you enjoy this recipe as much as my family does, Bon Appetite!

Jessica Victoria, RHN
Registered Holistic Nutrition Practitioner


 Follow Jessica on Instagram @jessicavictorianutrition. She is one of our followers that helps spread the healthy lifestyle to the world!