Lentil Soup

To support incorporating anti-inflammatory foods into your diet try this recipe.

Benefits: High in protein, a good source of iron, high in magnesium and full of fibre.

Ingredients

1/2 tsp himalayan salt

1 tbsp olive oil

1 cup dried red lentils

1 small yellow onion diced

1 whole bay leaf

2 tbsp of freshly squeezed lemon juice

2 large celery stalks diced

4 cups of water

Please soak lentils overnight in cold water to reduce phytic acid.

Instructions

1. Heat olive oil in a pan, add carrot, celery, onion, and salt and stir to combine

2. Let the vegetables sweat for 5 minutes

3. Add lentils, water, and bay leaf and bring up to a boil

4. Reduce the heat to low and let simmer, cover for about 20 – 30 minutes

5. Turn off heat and stir in lemon juice, taste and season with extra salt if needed

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