Lentil Vegetable Soup
Lentils have been eaten since the beginning of time and are even mentioned in the Bible, Genesis 25:34.
8 cups of red lentils
fresh organic dill
fresh organic parsley
fresh organic cilantro
3 organic carrots
8 organic zucchini
1 organic head of celery
sea salt
organic ground black pepper
Instructions
Soak lentils in filtered water overnight (8-12h).
Strain the excess water. Add lentils to a pot and add enough filtered water a couple of inches on top of the lentils. Boil lentils until they are soft and ready. Add fresh cilantro, dill, parsley in the last 20 minutes of cooking time. Once ready, add sea salt (and black pepper) to taste.
Shred carrots, celery and zucchini in a food processor. As the lentils are boiling, in a second pot, place shredded vegetables and filtered water and boil the vegetables.
When serving the soup into a bowl, add 1 ladle spoon of the vegetables and 2 ladleful’s of the lentil soup. This way it’s a lentil soup flavored with vegetables. Even healthier and tastier to add bone broth.
Best to store the lentils and vegetables in separate glass 64 oz Ball jars in the fridge. When you place the very hot soup into the Ball glass jar and seal it, the seal on the Ball jars combined with the heat keeps the soup fresh for about 1.5 weeks.
Tip
Ou, OK, Star K websites have bug checking guides to see how to check fresh herbs like dill cilantro and parsley. These herbs are easy to check because they are usually bug free. After checking for bugs, cut off the stems and then freeze the herbs flat on unbleached parchment paper lined baking sheet. Then place each type of herb in a stainless container (like from packagefree.com), to use easily as needed. Not recommended to use the toxic soaps these websites recommend like very toxic dishwashing soap. Seventh Generation is also a toxic soap. You can use baking soda, hydrogen peroxide or plain water.