Skip to Content
chevron-left chevron-right chevron-up chevron-right chevron-left arrow-back star phone quote checkbox-checked search wrench info shield play connection mobile coin-dollar spoon-knife ticket pushpin location gift fire feed bubbles home heart calendar price-tag credit-card clock envelop facebook instagram twitter youtube pinterest yelp google reddit linkedin envelope bbb pinterest homeadvisor angies
Lentil Soup

Servings 4

  • 1 cup dry brown lentils soaked overnight in water with a tablespoon of apple cider vinegar
  • 1 medium-sized yellow onion chopped
  • 4 to 5 cloves chopped garlic let sit for 10 minutes after chopping
  • 8 oz sliced mushrooms
  • 1 carrot cut into 1/4 inch pieces
  • 1/2 bunch kale chopped
  • 1/2 bunch parsley torn into pieces
  • 1 medium-sized blue or red potato, cubed
  • 1 tsp vegetable bouillon paste without MSG
  • 2 tablespoons olive oil
  • 1 tsp iodized salt
  • 2 tablespoons liquid amino Bragg brand of soy sauce
  • 2 tablespoons apple cider vinegar
  • 4 to 5 cups filtered water
  1. Heat the oil in a Dutch oven and add onions and garlic. Let cook till onions are translucent. Add the sliced mushrooms and let cook for 5 minutes. Then add chopped carrots and potatoes and stir. Rinse the lentils and wash them in water to remove the apple cider vinegar. Add to the pot. Add water, bouillon paste, liquid amino, and salt. Let cook/simmer for 30 minutes or until lentils are soft. Add kale and apple cider vinegar and mix to incorporate into the soup. Turn off the heat and add chopped parsley. Taste and add more salt, if needed.

Leave a Reply

Your email address will not be published. Required fields are marked *

Evidence Based Integrative Medicine