Herbed Lentil Soup (By Melissa Costello of Karma Chow)

Many people believe that soups are difficult to make, so I asked a teenager to do a short video showing how easy it is to make a soup (see the video below, Lentil Soup with Meg). No problem!

For this recipe, I was given permission from Melissa Costello of Karma Chow to reproduce her “Herbed Lentil Soup”.

I hope you enjoy it!

We really enjoyed having Melissa come and speak to a group of health-oriented folks at Zenergy Club and Spa in Sun Valley, Idaho.

Instructions:

– 2 cups French lentils

– 1 TBL Extra Virgin Olive Oil or Coconut Oil

– 1 large sweet yellow onion, diced

– 3 carrots, peeled & diced

– 3 stalks celery, chopped small

– 1 large shallot, diced

– 1 leek, white part only, thinly sliced

– 4 cloves garlic, minced

– 5 plum tomatoes, diced or 1 can fire organic roasted diced tomatoes

– 2 tsp dried tarragon

– 1 tsp dried thyme

– 1 tsp paprika

– 2 bay leaves

– 1 tsp sea salt

– Ground black pepper to taste

– 6 cups veggie stock,  low sodium or 3 veggie bullion cubes

– 6 cups water

– 2 TBL Sherry wine vinegar or Champagne Vinegar

Directions:

Combine ingredients in a slow cooker. Cook in the slow cooker on high for 4-6 hours or on low for 8-10 hours.

Here's Meg (my teenager friend), making lentil soup:

Want to learn how “Food Feelings” affect your health and how to eat for optimal energy and well-being? Please check out this FREE Make Nutrition Fun Course on teachable!

 

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