There isn’t much more comforting on a cold, rainy, dreary day than a bowl of soup.

This soup is so satisfying & nourishing.  Its great to make ahead of time & pull out of the fridge or freezer and reheat on the stove.  You’ll instantly feel the warmth running through your body and hear your body say, “Thank You.”…even if it isn’t a cold, rainy, dreary day!

What’s Smart & Sexy About This Soup?

Lentils--with their ability to lower cholesterol and balance blood sugar levels they are a super smart food to have in your diet regularly.  Add in the fact that they also have Vitamin B & protein and they become Smart & Sexy!

Mustard Greenswith their phytonutrients, Mustard Greens help activate detoxification enzymes.  If we don’t regularly give our bodies the ability to release the toxins we take in on a regular basis through our diet & lifestyle we place additional stress on ourselves…which then makes us not very smart and sexy.

I have no doubt you’ll enjoy this soup as much as I do!

Red Lentil Soup with GreensScreen Shot 2016-06-15 at 4.09.34 PM

INGREDIENTS:
½ pound mustard greens, kale or, swiss chard
2 tablespoons extra-virgin olive oil
1 large onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
1 teaspoon cumin seed
1 ½ cups red lentils, rinsed
6 cups water
½ teaspoon thyme
½ teaspoon oregano
½ teaspoon basil
1 teaspoon turmeric
1 bay leaf
Sea Salt to taste
Lemon Juice or Umeboshi Vinegar (to taste)

Lay greens flat on your cutting board.  Cut out the stem and put aside. (Repeat with each remaining leave.)

Stack 3-4 leaves on top of each other and roll them up, as you would a sushi roll then slice from the end to create long strips.

Chop the stems into very small pieces and set aside.

In a heavy-bottomed stockpot, heat oil over medium heat.  Add onions and sauté’ for 5 minutes, then add in the chopped stems and sauté’ until the onions are golden and sweet.  Meanwhile, chop carrots and celery.

Add cumin to onions and stir for another 1 to 2 minutes until cumin smells fragrant.  Add carrots, celery, lentils, water, thyme, oregano, basil, turmeric, and bay leaf and bring to a boil.  Turn heat to medium-low and simmer, partially covered, for 25-30 minutes, stirring occasionally to prevent sticking.

When lentils are creamy looking, add the salt and chopped greens.  Simmer, covered, for about 10 minutes, until greens are tender.

Adjust seasoning, adding a squeeze of lemon juice or umeboshi vinegar.

Adjust seasoning, adding a squeeze of lemon juice or umeboshi vinegar.