French Lentil Soup
This recipe is based off of basic traditional French Lentil Soup replacing chicken stock with vegetable stock. It actually turns out like more of a hearty stew. Feel free to add more water or stock if you like it soupier. This recipe can be low maintenance as I created it using the slow cooker to keep things simple.
Eat more greens and pair this one with a nice mixed green salad!
1 cup dry French lentils, rinsed well
4 cups organic, low sodium vegetable stock or broth
2 cups carbon filtered water
1/4 cup tomato paste
2 T shallots, raw, chopped
1 onion, sweet, raw, chopped
3 medium carrots, raw, medium, chopped
3 medium stalks celery, raw, chopped
1/4 cup white rice, long grain, raw
2 each bay leaves, whole
1 t dried thyme
1 t salt
1 t fresh ground black pepper
1 T fresh sliced tarragon leaves
1 t fresh thyme leaves
2 fresh sage leaves, finely chopped
2 cups chopped kale, raw
2 T fresh chopped parsley
Add rinsed lentils, vegetable stock, water, tomato paste, shallots, onion, carrots, celery, rice, bay leaves, dried thyme, salt and pepper. Cook on low for 6-8 hours.
Add the fresh tarragon, thyme leaves, sage and kale. Stir in to incorporate throughout soup. Cook on high for 10 – 20 minutes until kale is fully wilted. Serve hot and garnish with fresh chopped parsley. Serve with a nice mixed green salad.
Nutrient Analysis per serving:
Calories 320, Total Fat 1.3, Saturated fat 0.2, Trans Fat 0.0, Polyunsaturated fat 0.0, Monounsaturated Fat 0.0, Cholesterol 0.0, Sodium 636.9, Carbs 62, Fiber 20.5, Sugars 12.3, Protein 16.9