Hearty Lentil Soup

Hearty Lentil Soup

Warm and comforting homemade bowl of vegetarian soup perfect for a cold winter’s evening.
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Since the month of January in most areas of the United States is often one of the coldest month of the year, let’s feature for the rest of this month, some nice hearty and warming soups. This lentil soup should fit the bill, and by the way, lentils are very inexpensive, thus making a very economical meal. And yes, these soups will be cooked, but let’s also remember that The Hallelujah Diet includes 15% cooked foods.

For this first week of January, I will share the recipe for a Hearty Lentil Soup, but I trust that our readers will send me their favorite soup recipes to share in the remaining weeks of the month. 

 

Ingredients

1 teaspoon extra virgin olive oil
1 medium onion (diced)
1 carrot (sliced)
4 cups vegetarian soup broth (homemade or purchased)
1 cup dry lentils
¼ teaspoon black pepper
¼ teaspoon dried thyme
2 bay leaves
½ teaspoon Celtic sea salt or Himalayan salt (to taste)
1 tablespoon lemon juice (freshly squeezed)

Directions

1. In a large pot, saute the onions and carrots in the oil until onions turn clear.
2. Add vegetable stock, lentils, and seasonings.
3. Reduce heat, cover, and simmer until lentils are soft (about one hour).
4. Remove bay leaves and stir in lemon juice.
5. Serve with a nice garden salad and some hearty whole grain bread.

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