Such an easy soup to make when the weather starts getting a little chilly.
Also, a great way to use up any greens you have left in your garden!
Ingredients and directions:
-Veggie base: saute onions, carrots and celery in 2 T coconut oil
-Transfer to slow cooker and add lentils: 2 cups french lentils, rinsed
-Liquid: Water or broth (to cover)
-Season: bay leaf, italian seasoning, salt, etc.
-Add greens towards the end of cooking: Kale, asian greens, tatsoi
-Add fresh herbs towards the end of cooking: sage, tarragon, etc.
Optional: Add peas or any other veggie you crave.
Slow cooker– start in the morning and keep on LOW all day long. Add greens and herbs when you get home, serve after about 15 minutes. Serve over a whole grain like quinoa. Sprinkle a little bit of Braggs Liquid Aminos if you like.
Interested in how YOU can Make Nutrition Fun? Start our Make Nutrition Fun online course for FREE here.
This course includes simple yet actionable advice about how you can make healthier living fun AND within your reach (for the entire family).
You'll receive helpful tools including the Meal Matrix, SEE food plan, and pantry setup guide.
And as another special gift for you, receive the #1 bestselling book, Make Nutrition Fun: End Food Fights and Find Family Peace in Just 30 Days for Free!
Here's what Marci Shimoff, #1 New York Times Bestselling Author and Transformational Leader had to say about the book:
“Who knew nutrition could be so fun? Kathryn Kemp Guylay marries the practical with the hilarious. The result: A healthier and happier you. I loved this book!”