lemon-lentil-soup

There’s nothing like hot soup on a cold day to warm you from the inside out. This recipe is thick and delicious and packed with tasty nutrition. Serve over rice for a hearty, satisfying meal for the whole family.

Serves 4-6 and freezes well

  • 1 small onion
  • 5 cloves garlic
  • 2 Tbsp extra virgin olive oil
  • 2 cups red lentils, rinsed and drained
  • 8 cups vegetable stock or water
  • 5 cups baby spinach
  • 1 small handful fresh parsley
  • 1/2 cup fresh squeezed lemon juice (Dr. Dacyshyn likes to double this)
  • 1-2 tsp sea salt
  • Peel and finely chop garlic and onions
  • Heat olive oil in a 6-quart pot. Add onions and garlic and Sauté for about 5 minutes or until very soft
  • Add red lentils and vegetable broth or water. Cover pot and simmer for about 25 minutes or until lentils are very soft and cooked through
  • While lentils are cooking, chop spinach and parsley until minced
  • Add minced parsley and spinach to cooked lentils along with lemon juice and sea salt. Simmer on low for another 3-5 minutes. Can be served plain or over basmati or jasmine rice.

** This recipe has been used with the gracious permission of: The Whole Life Nutrition Cookbook. This is a great handbook for low-allergen, easy to prepare meals, and can be purchased at the Edmonton Clinic of Naturopathic Medicine.

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