After indulging over the holidays, I must say my body was in need of a detox. Once January hit I was ready to get back to clean eating and my juicing routine. I also wanted to add in an easy meal that would give me fiber and protein while being yummy and filling. A good soup recipe is exactly what I needed! I love soup especially during the colder months. Lentil soup in particular is one of my favs and I was determined to create the perfect recipe. Well I’m not gonna be humble babes, I nailed this lentil soup recipe!
The great thing about this recipe (and soup in general) is that it can be made in bulk and then frozen in individual servings to eat as a quick meal, or you can keep it in the fridge to eat throughout the week.
My New Year gift to myself and to you darlings is my take on a healthy lentil soup recipe for the perfect January healthy reboot.
Lentil Soup Recipe
- 2 Cups of green lentils
- 1 Tbsp Avocado oil
- 6 Stalks of sliced celery
- 5 Small sliced carrots
- 4-5 Garlic cloves chopped
- 1 chopped Onion
- 6 Small gold potatoes (cubed/diced)
- 6-8 Sprigs of thyme
- 1 Tbsp Better than Bouillon Garlic Base
- 4 Tbsp Better than Bouillon Vegetable base (or you can substitute vegetable stock)
- 8 Cups of water
- Pepper to taste
- 1/4 tsp Chili flakes (or to taste)
- 1/4 tsp Cumin
- Rinse lentils and chop vegetables.
- In a large/stock pot add avocado oil and heat over medium heat. Add onions and cook for 5 minutes until translucent. Next, add in garlic and cook for about a minute, then add celery and carrots. The celery adds a depth to the richness of the soup that is so delish!
- Add your water to the pot. Once heated (but before boiling) add in the vegetable and garlic bouillon base. Stir until dissolved.
- Add potatoes, lentils, seasonings and thyme to the broth.
- Bring to a boil and cook for about 15 minutes. Remember to stir your soup!
- Once potatoes are cooked to your desired firmness, remove the thyme sprigs and enjoy 🙂
That’s it darlings! This particular recipe can fill a hefty bowl for around 4-6 people, but I prefer to freeze mine so I can enjoy it whenever. If you’re feeding just yourself or 1-2 people, you can cut the recipe in half, or make the full recipe to enjoy on a later date! It’s a really simple soup, and everyone who tries this soup is so surprised by the richness of it. Even my daughter Xia who’s a picky eater loves it!
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