This Clean Eating Lentil Soup is so easy to make and freezes really well. Make a batch, divide it into meal size portions, and freeze. When you’re yearning for a cup of hot soup, just pull a container out of the freezer.
In the colder months of the year, I love making soups. Not only are soups especially comforting during the winter, but they are a great way to get my kids to eat a variety of vegetables in one bowl. Big batches are easy to make and most soups freeze really well.
I’ve been making this Clean Eating Lentil Soup for the last several years for friends with cancer as well for my family, and it has never steered me wrong. It’s an easy recipe ~ everything just goes into a pot and simmers for an hour. There’s no oil in this recipe, just lots of clean, whole ingredients.
As I mentioned in an earlier post, for me, Clean Eating is all about cooking with fresh, whole ingredients that are void of pesticides, chemicals and additives as much as possible. Think of it as a way to detox your body during the holiday season.
- 1 cup organic red lentils, rinsed and picked over for small stones
- 1 organic onion, chopped
- 2-3 cloves garlic, minced
- 1 organic carrot, peeled and chopped
- 2 organic celery stalks or 3 celery hearts, chopped
- 1 teaspoon Herbes de Provence
- 10 cups organic vegetable stock
- ¼ cup organic brown rice, barley, farro or other whole grain
- 1½ cups organic chopped tomatoes
- 4 cups organic shredded cabbage
- salt and pepper, to taste
- Place all ingredients in a large soup pot. Bring to a boil, then turn heat to low, and cook, covered, for about 1 hour, or until lentils are soft. Season with salt and pepper.