Perfect for a cold day this satisfying soup is a great way of using up fresh spinach rather than a cold smoothie. For better digestibility, soak lentils overnight with 1 tablespoon of apple cider vinegar and water. Ingredients: 1 T. olive oil or coconut oil 2 onions, chopped 6 garlic cloves, minced 1/4 cup bulger wheat 2 Tbs. chopped fresh rosemary 1 bay leaf 2 tsp. cayenne pepper flakes 1 14 oz. can chopped tomatoes 1/4 cup tomato paste 12 cups of purified water 4 organic vegetable cubes 1 cup dried lentils, soaked, rinsed 4 cups lightly packed fresh spinach leaves 1/2 cup fresh chopped parsley 2 1/2 tsp. sea salt 1/2 tsp. black pepper Directions:
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