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. 94 calories/1 Freestyle point per cup.
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 anytime you need.
Clean Eating Lentil Soup
This soup freezes well. Feel free to stir in your favorite greens towards the end of cooking time. Spinach, kale or Swiss chard make nice additions.
- 1 cup organic red lentils rinsed and picked over for small stones
- 1 organic onion
- 2-3 cloves garlic minced
- 1 organic carrot peeled, chopped
- 2 organic celery stalks or 3 celery hearts chopped
- 1 teaspoon Herbes de Provence or your favorite herb mix
- 10 cups organic vegetable stock
- 1/4 cup organic brown rice or other whole grain such as barley, farro
- 1 1/2 cups organic chopped tomatoes
- 4 cups organic shredded cabbage
- sea salt and fresh ground black 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.
1 Freestyle point/cup
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