Lentil Soup


1 tablespoon avocado oil 1 teaspoon cumin seeds 1 small onion, minced 1 large celery rib, minced 4 large garlic cloves, minced 1-inch piece of ginger, shredded 1 large carrot, chopped 1 bay leaf 1 cup brown lentils 3 cups broth of your choice (or water) ½ teaspoon sea salt ½ teaspoon black pepper Spinach or kale (optional)

Avocado for serving


Create your soup base. In a large pot, add avocado oil. When the oil is hot, add cumin seeds and cook until fragrant (about 1 minute). Then add your minced onion, celery, garlic, ginger, carrot, and bay leaf. Sauté until soft (about 2 to 3 minutes). Assemble the soup. Add brown lentils and broth (or water) along with sea salt and pepper. Cover and cook on medium-low heat for 30 to 45 minutes, stirring every 15 minutes. The soup is done when the lentils are tender but still holding their shape. Serving suggestion. Add greens like spinach or kale at the end if you would like. Allow the soup to settle for about an hour before eating for the best flavor.

Garnish with Avocado!

Featured Posts
Follow Me
  • Grey Facebook Icon
  • Grey Twitter Icon
  • Grey Instagram Icon
  • Grey Pinterest Icon

Lebanon, NJ

Tel: 908.892.0322

  • White Facebook Icon
  • White Pinterest Icon
  • White Instagram Icon

© 2020  Jurgita Caballero LLC, All  Rights Reserved 


Functional Health Coach