Lentil Soup

This recipe comes from my good friend, Victoria Dodge, author of Nourishment Now.  Her Lentil Soup is not only delicious, it’s hearty and filling.  I changed it up and used quinoa instead of rice.  Then, added spinach and avocado to make it a well rounded meal.

1 ½ cup lentils
1 cup brown rice (or barley)
6 cups or more cold water
1 TB olive oil
2 TB sesame oil
1 clove garlic
2 ribs celery chopped
2 carrots chopped
2 TB fresh parsley chopped
2 TB Braggs (or more to taste)
1 ½ TB miso
¼ cup nutritional yeast

  • Heat sesame and olive oil in skillet and sauté garlic, celery, carrots and parsley.
  • Add lentils and rice (if you choose to use quinoa, wait about 15-20 minutes to add as it cooks quicker than rice).
  • Pour in water.  Add Braggs, and cook until lentils have opened and softened, about 1 hour.
  • Remove ½ cup soup broth and mix with miso until smooth.  Return to kettle.
  • Add nutritional yeast.
  • Mix in the spinach, kale, or swiss chard for extra greens.
  • Top with avocado.
  • Spice it up with red pepper flakes or cayenne pepper.

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