Lemon Ginger Lentil Soup with Greens

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Lemon Ginger Lentil Soup with Greens

Vegetarian/Vegan Level 1 Recipe; wait until Level 2 week 3 for our meat-eating members!

  • 1.5 Cups Red Lentils (Rinsed very well)
  • 1 Cup Canned or fresh chopped tomatoes w/ their juice
  • 3 Tbsp Grape seed oil
  • 6 Cloves Garlic (Minced)
  • 2 Tbsp Himalayan pink salt (To taste)
  • 2 Tbsp Fresh ginger (grated)
  • 1 Bay leaf
  • 2 Cups Washed baby spinach (Can substitute for chard, kale or beet greens)
  • 2 Tbsp Lemon juice
  • 5 Cups Water
  1. In a pot over high heat, combine 5 cups of water with the lentils, tomatoes, oil, garlic, salt, ginger, and bay leaf to the pot.
  2. Bring to a boil and then reduce to a simmer until lentils are cooked – about 15-20 minutes. (Once lentils are soft and almost mushy)
  3. Remove bay leaf.
  4. If you desire a creamier texture, blend the soup with an immersion blender. 
  5. Stir in the lemon juice, add salt & pepper.
  6. Add the spinach/greens and simmer until wilted and serve.

**If using a pressure cooker 

Add ingredients to the pot over high heat. Lock the lid in place and bring to full pressure. Reduce the heat to low and simmer for 10 minutes. Transfer the pressure cooker to the sink and run cold water over it to release the pressure. Stir in lemon juice, salt & pepper, and the greens until wilted.


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