Lentil soup is fast, easy, and delicious. This legume is my go-to bean when I need food that feels good in my body and fast. Legumes draw the life-giving nutrient of nitrogen from the sky and convert it into a nutrient in the soil. Regenerative organic farmers grow legumes as part of their crop rotations to naturally build the soil to grow healthy and vibrant crops. And I feel like lentils, do the same thing for my body.
THREE INGREDIENTS LENTIL SOUP + WATER
• lentils (1 part lentils to 3 parts water), sifted through to look for any dirt rocks and rinsed • 2-3 organic fresh whole garlic gloves peeled or organic garlic powder • sea salt best (Himal Salt)
Boil a pot of salted water. The ratio that works best is 1 part lentils to 3 parts water.
Add lentils to boiling water with the peeled garlic cloves left whole or garlic powder to taste (I add about 1 teaspoon to a cup of lentils. Keep pot covered and reduce heat to a simmer. Set timer for 15-20 minutes. And check for desired consistency.
Ladle into bowls with a side of bread or organic corn tortillas.
You can add anything you want to your pot of lentils that sounds good to you. I've cooked it with diced carrots, onions, or fresh diced tomatoes. I also add a wedge of fresh goat cheese on top of the lentils once its served in my bowl if I have some on hand.
You can eat a bowl of lentils alone, or eat with bread, or my favorite organic corn tortillas. For a second meal, strain the water and add it on top of rice or toss in a green salad.