by Miriam Hahn
Coming off of a holiday week full of food planning and preparation, I like to get back to basics with quick and easy recipes. My favorite basic is this classic lentil soup. It really packs in the nutrients and can be eaten alone or paired with a salad or sandwich.
Lentils are full of fiber and protein as well as several minerals like iron, calcium and magnesium. They keep you full longer and are super satisfying. Truly a superfood!
If you have a stocked plant-based pantry, you most likely will have everything you need to whip this one up.
To download a complete plant-based pantry checklist, click here.
Classic Lentil Soup
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 2 Tbsp each: tomato paste, Italian seasoning
- 2 tsp cumin
- 1 tsp pink salt
- Pinch red pepper flakes
- 2 14 oz. cans fire roasted tomatoes
- 1 cup green or brown lentils, uncooked
- 4 cups vegetable broth
- 1 lemon, juiced
- 6 leaves Dino kale, stems removed and chopped
- Sauté the onion, garlic, celery and carrots for about 5-8 minutes.
- Add spices and everything else except kale and lemon juice. Bring to boil, then simmer for 30 minutes.
- Now add chopped kale and lemon juice.
For more plant-base recipes click here.
Miriam Hahn is the owner of YouCare-SelfCare a private wellness practice, specializing in plant-based lifestyle and disease prevention. She is a certified wellness coach and a graduate of the Cornell University Plant-Based Nutrition Program.
Her services include online wellness and cooking courses, virtual boot camp programs and plant-based cooking classes/ group wellness classes held in Phoenix.