My friend Erin recently reintroduced me to lentil soup – I had forgotten how good it could be!

The recipe below is a modified version of her soup. It is vegetarian but also tastes great with chunks of turkey or chicken.

For us, this quantity lasts for a couple of days and we sometimes add cut-up organic Applegate beef hot dogs to leftovers.

Veggie Lentil Soup (Veggie)
2 tbsp. organic coconut oil
1 medium organic onion, chopped
3 organic celery stalks, chopped
3 organic carrots, chopped 
2 cloves organic garlic, minced
1 tsp. sea salt (or Himalayan salt)
1/2 tsp. black pepper (optional)
2 large bay leaves
4 cups veggie broth (or bone broth)
4 cups purified water
2 1/2 cups red lentils 
2 tbsp. apple cider vinegar
1 tsp. blackstrap molasses
1 can organic tomato paste

Chop all vegetables into bit-size chunks. Heat oil in large stock pot and sauté chopped vegetables. Add salt, black pepper, and bay leaves and stir for several more minutes. Add broth, water, and lentils and bring to a boil. Simmer for about 20 minutes. Then add apple cider vinegar, molasses, and tomato paste. Simmer another 10 minutes (or longer if you want it thicker). Season soup with salt as needed.

This article was written by Sharon Harmon, founder of Life Design for Health. She has a passion for helping people find their way back to optimum health. Please contact her if you would like to know more. There is a great deal of health-related information in her blog articles and on her website.