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Vegetable Lentil Soup
Well it is almost the middle of March and I was getting all set to send out some inspiring Spring recipes, but on the West Coast it is still so darned wet and cold ( and let us not even talk about the S word)that I decided that another warming Winter recipe instead. This recipe for Lentil Soup has been created by one of my awesome LiveWell Consultants, Dr. Ilona Berkoben. Dr. Ilona recently hosted a fantastic summit for women called the Women’s Weight Loss Summit. I was really privileged to be one of her speakers, along with many of the top researchers and presenters on nutrition and women’s health.
If you want to make this Vegetable Lentil Soup a little spicier, you can increase the garlic, curry and cumin.
VEGETABLE LENTIL SOUP
Makes 6 servings
1 tablespoon coconut oil
1 onion, chopped
1 large carrot, chopped
2 celery ribs, chopped
2 cups brown lentils, washed& soaked overnight
8 cups vegetable broth or water
2 teaspoons cumin
2 teaspoons curry powder
4 garlic cloves, minced
1 bunch Swiss chard, chopped
Sea salt (add as needed if using water)
Before putting this recipe together, make sure you wash and soak your lentils overnight.
Place a large soup pot over medium heat or use your crock pot. Add coconut oil, onion, carrot, and celery. Sauté the vegetables for about 3 minutes.
Next add 2 cups brown lentils, vegetable broth or water, cumin, curry powder, and garlic cloves. Mix well and simmer for 30 to 45 minutes until the lentils are tender.
About 10 minutes before the lentils are done, add the chopped Swiss chard.
Serve this Lentil Soup immediately in warmed bowls.
Dr. Ilona is a medical doctor and certified health coach. For more information on Dr. Ilona and her Health Coaching services you can find her on our consultant’s site www.livewellconsulting.ca or go to her personal site www.drilona.com
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