Marina Kotova - Health & Wellness Coach, Nutritionist Serving DMV: District of Columbia, Maryland, Virginia, & Surrounding Areas
Time
Time : 15 min
Description
This delicious, hearty and very easy to make soup, is one of my favorites. I usually make a large pot and freeze some to reheat later. In my opinion, the soup is even better the second day when all the flavors have had time to fully integrate.
Whether green, black brown, yellow or red lentils are low in calories, rich in iron and folate, full of fiber and excellent source of protein. Red lentils in particular rich in magnesium and vitamin B, help to support a healthy heart. Lentils is a Superfood! !
Directions
Transfer lentils to a pot with broth. Bring to boil over medium high heat. Skim off any foam that rises to the top. Stir in the onion, leek, celery, carrots, thyme, bay leaf. Reduce the heat and simmer until the lentils are soft and soup is thick and creamy. About 25-35 min. At the end of the cooking time, season with salt and pepper. Garnish, if wish, with parsley cilantro and coconut cream and serve.
Soup may thicken in refrigerator, just add a bit of water or broth when reheating.
Enjoy!
Ingredients
1.5 cups of red lentils, rinsed very well.
4 cups of vegetable or chicken broth
3 stalks celery, sliced
1 leek, sliced
2 medium carrots , cut into small chunks
1 medium onion, diced
1 bay leaf
1 Teaspoon dried thyme.
Salt and pepper to taste
Some scallions and parsley for garnish
Sliced avocado, tablespoon of olive oil or canned coconut milk for garnish if like.