Lentil Mineral Soup
Jul 04, 2015
This Lentil Mineral Soup makes a delightful, nourishing, hearty and inexpensive meal. It is power-packed with vitamins and minerals. Lentils have shown to be an excellent source of iron, potassium, folate and niacin, while seaweed is the richest and most inexpensive source of assimilable (bioavailable) minerals & trace elements on planet earth!
Ingredients:
½ cup extra virgin olive oil
1 medium sized onion, diced
3 large carrots, diced
1 cup lentils (3 cups water)
4 cups homemade vegetable stock (or a seasoning mixture of dried herbs and spices like thyme, oregano, basil, cumin, rosemary, etc + 4 cups of water)
1 celery root, diced
4-6 cloves garlic, finely chopped (depending how “garlicky” you want it!)
2 large handfuls of chopped spinach (or kale)
1 cup dried seaweed, cut in 1 inch squares (I like kelp, wakame or nori)
¼ cup fresh parsley, chopped (or dried parsley)
Unrefined sea salt to taste
Freshly ground black pepper to taste
Directions:
Bring a high soup pot of water (3 cups) to a boil and add the lentils. Reduce heat and cook at gentle boil for 5-10 minutes until lentils are tender, but not soft.
Add in the vegetable stock, olive oil, onions, carrots, celery root and garlic, and cook at low to medium heat (extra virgin olive oil is not stable at high heat) until the vegetables are tender, 10-15 minutes.
Add seaweed, spinach and parsley. Season the soup to taste with sea salt and black pepper and stir. Garnish each serving with a sprinkle of hempseeds for added protein and essential fatty acids.
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