Brown Lentil Soup
Recipe by Isra Al-Salem
Ingredients
15
Time
50m
Serves
12
This soup is rich in nutrients and minerals from the vegetables and bone broth used to make it. The high level of minerals is promoting alkalinity in the body, while the fresh turmeric root adds additional anti-inflammatory properties to it. It’s great for digestive health and promoting healing to the intestinal lining. Meat broth can be omitted, making this recipe plant based and suitable for all.
Vegan
Gluten-Free
Ingredients
1cup
Brown Lentils
2med
Zucchini
1cup
Peas
2med
Carrots
2med
White Onion
3Tbsp
Turmeric
12cups
Vegetable Stock
6cups
Hot Water
1/2cup
Rice Noodles
1Tbsp
Avocado Oil
1/4cup
Lemon Juice
1cup
Fresh Parsley
1Tbsp
Curry Powder
1tsp
Sea Salt
1/2tsp
Black Pepper
Instructions
1
Place a large pot on the stove and turn it to high heat.
2
Pour broth into the pot and bring it to a boil.
3
Add lentils, zucchini, peas, carrots, tomatoes, and turmeric root.
4
Simmer on medium heat for 30 minutes.
5
Using a hand blender, puree all ingredients in the pot.
6
Put a pan on medium heat and heat avocado oil.
7
Saute onions first and then noodles until they are both slightly brown.
8
Add boiled water into the pot and mix
9
Put onion and noodles into the soup mixture and simmer for another 15 minutes.
10
Take the pot off the heat and mix in parsley, lemon juice, salt and pepper.
Explore More
More Recipes by Isra Al-Salem
Isra Al-Salem is a Toronto-based clinical holistic nutritionist, recipe developer, and international wellness expert. She has been a consultant in the health and wellness industry for the past 6 years. She has worked with wellness start-ups, restaurants, and culinary businesses to develop recipes and menus that are appetising and nutritious for various health conditions and a range of diverse palates. She is also a food photographer, stylist, and yoga, meditation and Barre instructor.
