Animal products contain large quantities of saturated fat and cholesterol and have no dietary fiber. The U.S. Surgeon General has stated that 68 percent of all diseases are diet related. A diet rich in fruits, vegetables, and grains (free from animal products) can prevent, improve, and sometimes cure breast cancer, osteoporosis, prostate cancer, impotence, and obesity.
So I didn’t know I was such a huge fan of lentil soup until I was back in my hometown over winter break. I went to one of my favorite Greek restaurant’s and it turned out that their special included a free cup of soup with any entrée. Lentil was the only vegetarian option so I went for it. Turns out I LOVE lentil soup! Tonight was my first time making it and I derived my recipe from 3 different recipes that I found in cook-books and the Internet. It turned out DELICIOUS 🙂
- 2 T olive oil
- 1 stalk celery, finely chopped
- 1 medium onion, diced
- 1/2 cup carrots, chopped into small pieces
- 3 cloves of garlic, minced
- 1 redskin potato, cut into bite size chunks
- 1 t sea salt
- 1 tomato diced or sliced
- 2 quarts vegetable broth
- 1 lb (16 oz) dried lentils
- 1/2 t cumin
- 1 bay leaf
- 1 t thyme
- 1 t oregano
- 1 t basil
- 2 cups kale, peel into small pieces stems optional, spinach can be a substitute for kale
Prep Time: 12 minutes Cook Time: 1 hour 5 minutes
- Cook olive oil, celery, onion, carrots, garlic, potato, and salt on the stove for about 5-8 minutes so the onions and potatoes start to change colors. Stir the veggies occasionally.
- Add the vegetable broth, tomato, lentils, and seasonings. Simmer for an hour, and stir occasionally.
- After an hour, add kale or spinach and cook for another 5-8 minutes. Add pepper to taste.