Red Lentil, Spinach, & Lemon Soup

photo by Michelle Bebber (McCluggage)



So, today when I was trying to figure out what to share on my blog, I decided that - since it's my sweet mama's birthday - I would post one of her all-time favorite recipes of mine. She has always been one of my biggest fans and supporters and has shared my books with many of her friends and our family members. In fact, she recently made the decision to switch to a vegan diet after watching Forks Over Knives! So, Mom, this one's for you - thanks so much for being so wonderful and for always letting me know how much you love not only me but also my work. You're the best! And HAPPY BIRTHDAY.

Red Lentil, Spinach, & Lemon Soup (From Radiant Health, Inner Wealth)

My mom longs for this soup whenever she’s feeling under the weather. She equates it with Nature’s perfect medicine! Luckily, it’s also a snap to make and tastes phenomenal. Lemon lovers, this is just what the good doctor ordered!

2 tablespoons plus 2 teaspoons oil (sunflower, coconut, olive, or safflower)
Medium-large onion, finely chopped (1½ cups chopped onion)
6 cups water, preferably filtered
1 cup plus 2 tablespoons dry red lentils
Zest of 1 large organic lemon (about 2 teaspoons grated or finely minced zest)

It’s Thyme for Freshness:
2 teaspoons minced fresh thyme leaves, optional
¼ cup plus 2 tablespoons fresh lemon juice (start with ¼ cup if you’re lemon-shy)
½ cup nondairy milk, plain and unsweetened
4 large cloves garlic, minced or pressed
2 cups (lightly packed) fresh baby spinach
1 tablespoon sea salt (or less if you prefer)
Fresh ground pepper to taste

Green Garnish:
¼ cup minced fresh chives (or scallion tops)

1. In a large soup pot, heat the oil over medium-high heat. Add the onion and sauté for about 10 minutes, stirring often, until soft and lightly browned.
2. Add the water, red lentils, and lemon zest. Cover and bring to a boil. Reduce the heat to low and simmer until the lentils are very soft, about 30-40 minutes.
3. Turn off the heat and add the thyme, lemon juice, milk, garlic, spinach, salt, and pepper. Stir well and cover the soup pot with the lid. Allow the soup to sit, covered, until the spinach is wilted.
4. Stir well and serve garnished with the fresh chives (or scallions). Feel it!

Serves 6; GF/SF/Green (according to the health guidelines in my books)























3 comments:

  1. I love this soup, too, Tess. I love how creamy it is with the tang from the lemon as well. :)

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  2. i make this on a weekly basis for my mom! she is obsessed.

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