On cold winter days, I crave me some lentil soup.
Think filling, warm, nourishing, soothing…ahhhhh.
Plus the Red Lentil Soup is packed with tons of protein and fiber.
I slurped 2 bowls of the soup down for lunch. It’s really hard to work on portion size with this dish, but no worries. It’s nutrient dense which means you can’t over do it. Your cells will be rejoicing because it is so goooood.
Let’s make it shall we?
Red Lentil Soup
1 Tbsp. extra virgin olive oil
1 garlic clove, minced
1 small onion, chopped
2 celery stalks, diced
1 tsp. chili powder
1 14 oz. can of diced tomatoes
2-3 cups vegetable stock
1 cup red lentils, rinsed and drained
1 cup kale, chopped if you wish
Sea salt and pepper
In a medium-sized pot, sauté garlic and onion in oil for 3 minutes over medium heat. Add in celery and sauté for 2 minutes more. Add chili powder, tomatoes, stock and lentils. Bring to boil, reduce heat, and then simmer uncovered for 20 minutes. Stir in kale and add salt and pepper to taste. Serve.
Red Lentil Soup is a featured bonus recipe from the Winter Renewal DIY10 Day Detox. If you want more delicious goodness and need a mid-winter pick-me-up, go here for more info: Winter Renewal Detox