This soup was first featured during my favorite culinary conference, Healthy Kitchens, Healthy Lives. It’s high in protein and fiber, and is perfect served hot or room temp! Make it spicy with extra red pepper flakes, or keep it mild! HINT: heating the aromatic spices before adding the stock brings out their flavor and medicinal antioxidant properties!

Serves 8

Ingredients:

• 1 small diced onion
• Olive oil as needed
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1/2 cup dried apricots, chopped
• 1 garlic clove, minced
• 1 tsp. each: Kosher salt, coriander, cumin, turmeric, red pepper flakes (optional)
• 1/4 tsp. fresh ground pepper
• French green lentils and red lentils, 3/4 cup each
• 6 cups vegetable stock

Steps:

1. Saute onion in oil until browned
2. Add carrots, celery, apricots, garlic, and spices, and saute for 5-8 minutes on medium heat
3. Add lentils and vegetable stock
4. Simmer for about 1 hour until green lentils are soft (red lentils will dissolve and thicken the soup)

 

 

 

 

 

 

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