Lentil Veggie Soup Recipe – Dairy Free, Gluten Free, Low Glycemic

https://www.pugetsoundnavymuseum.org/paraphrasing/thesis-boutique-melrose/24/ levitra da 2 5 viagra patient data mining paper https://ramapoforchildren.org/youth/cabbage-patch-kids-essays/47/ follow site sample illustration essays what is an thesis statement examples les consquences du viagra description of a grandmother essay follow site buy doxycycline online australia cheap 25 mg viagra american romanticism research paper thesis proofreading services enter site source site english essay form 1 describe an exciting holiday essay enter go go to link positive effects of globalization essay sample compare contrast research paper follow site follow https://www.arohaphilanthropies.org/heal/viagra-oronoco/96/ can you take two 10mg of cialis list of essay titles essay patterns of development go to site here This is one of my favorite go to soups to make! It is simple, it tastes great, and I love to make a huge pot so I have dinner ready for many nights….sometimes in a row! 😉 I like to add tons of veggies so I feel totally satisfied after eating a bowl..the more veggies the better.

The best part? It’s Dairy-free, Egg-Free, Gluten-free, Grain-free, Soy-free, Sugar-free, Low Glycemic, Clean Eating, Whole Food, Vegan/Vegetarian, and still tastes great!

I buy the big bag of organic Lentils at Costco and buy organic for the veggies I use in this soup. I can already hear the questions, no I don’t think all of our veggies need to be organic. 🙂 For a great resource on buying organic veggies/fruit Google Dirty Dozen.

Ingredients:

• 2 cups lentils (soak in a bowl while preparing the rest of the ingredients)
• 1 bunch celery  chopped
• 5 carrots chopped
• 2 large handfuls of Kale – massage and cut into small pieces. (Massaging the Kale even before cooking makes the kale much softer and easier to chew. Remove kale from stems, grab a few leave at a time and rub together. You will notice the color of the leaves will get darker. Only take a few seconds)
• 1 onion chopped
• Couple cloves of garlic minced
• Piece of ginger minced
• 1 tsp coconut oil
• 4 cups water
• 4 cups chicken broth or veggie broth if keeping completely vegetarian/vegan
• 1/2 to 1 tsp each Indian Curry & Turmeric

 

Instructions:

1.  Add the coconut oil, onion, garlic & ginger to pot. Cook until onion becomes almost translucent
2. Add the remaining ingredients except for Kale. Make sure to drain & rinse the lentils before adding them to the pot. Cook to a boil.
3. Reduce to simmer add Kale and cook for about 10 minutes or until Lentils are soft.

You can modify and add different veggies of your liking as well. Sometimes I add more…you will see in the picture I added bok choy, it just happened to be in our refrigerator.

Enjoy!

Lora