The holidays are beyond over and the super bowl parties have come to an end. And as much as our minds think we still need those donuts…our bodies are telling us differently. There is no denying that our systems need a tad bit of a re-boost after big festivities. Soup is one of the easiest and most effective ways to treat our bodies with a little more love and care. Being Canadian, I live off of soup for half a year as our winters are so long.
I absolutely adore pairing a simple soup with a delicious toasted sandwich or wrap or even a big fresh salad full of vibrant ingredients. Soup is really that perfect add-on to any meal which is why I wanted to create a basic, go-to recipe. This pot is simply vegetables, broth and/or water, and lentils. It’s great for easy digestion and provides us with plenty of plant-based nutrition. Of course, there are no rules when cooking so this recipe could easily serve as a hearty meal as well. Add some beautiful grain to the mix such as quinoa, wild rice, or even pasta. Potatoes would also take this simple bowl of soup to a whole new level of comfort and care. However you decide to enjoy it, I hope you love it as much as my family and I do.
Detox Lentil Soup
- 1 Tbsp. cooking oil or full fat butter/ghee
- 1.5 cup carrots, chopped
- 3 celery stalks, chopped
- 1 small onion, chopped (about 1 cup)
- 1 large garlic clove, minced
- 3 cups vegetable broth*
- 4 cups water*
- 1 cup rinsed & uncooked green lentils (brown would also work but red will not).
- 1 small zucchini, chopped
- 1.5 Tbsp. fresh parsley, chopped
- 1 Tbsp. marjoram
- Sea salt and black pepper to taste
- 1 Tsp. red wine vinegar
- Optional: hot sauce
*Feel free to use all 7 cups of liquid as vegetable broth or just water. Adjust your seasonings accordingly.
1. Heat the oil or butter over medium heat in a large pot.
2. Add the carrots, celery, onion, and garlic. Cook for a few minutes until fragrant and softened.
3. Add the broth, water, and lentils and bring to a boil and reduce heat to simmer.
4. Cover with a lid and continue to cook for another 15 minutes or so. Add the zucchini, parsley, and marjoram and cover and cook for another 10 minutes or so (or until the lentils are fully cooked).
5. Season with salt and pepper to taste. Stir in the red wine vinegar. For some extra heat, feel free to add a dash of your favorite hot sauce.