French Lentil Stew and Greens
Prep Time
15-20 minutes
Cooking Time
50 minutes
Yields
6 servings
Ingredients
· 1 TB coconut oil or ghee
· 1 medium yellow onion, chopped
· 2 garlic cloves, minced
· 2 tsp coriander
· 2 tsp cumin
· 1-2 tsp freshly grated ginger
· 1 tsp allspice
· 1/4 tsp cinnamon
· Dash cayenne pepper
· 2 carrots, chopped
· 3 stalks celery, sliced
· 1 parsnip or celery root, peeled and chopped
· 6 C broth or water
· 1 C French green lentils, picked over and rinsed
· 1 bunch dino kale or collard greens washed, de-stemmed, and cut into thin strips
· 1 TB red wine vinegar
Directions
1. Heat oil in a large, heavy saucepan over medium heat. Sauté onion and garlic until translucent then add all spices and stir for a few minutes more.
2. Add celery, carrots, parsnip (or celery root), lentils and broth.
3. Bring soup to a boil. Reduce heat to medium-low, cover, and simmer until lentils are tender, about 50 minutes.
4. Season lentil soup with salt and pepper as needed, and add vinegar if desired.
6. To Serve, place about 1/2 cup of chopped greens in the bottom of each bowl. Then ladle the soup over a pile of the greens. The heat from the soup will wilt the greens. Stir to mix.
Notes
Note: This soup freezes well, especially since the greens are separate and can be added after the soup is reheated. Although this soup might seem like a lot of work, you’re eating it for 2 lunches of your detox, and you’ll still have leftovers to put in the freezer or fridge for later. I recommend that while the soup is still hot, you put it into hot (invert jars in boiling water 10 minutes) canning jars. Place a canning lid on top and allow to cool on the counter. This actually cans or preserves the soup and it can last 4-5 weeks this way in your fridge or cold room.