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Vegetable Red Lentil Soup

Ingredients

  • 2 tbsp extra virgin olive oil
  • 1/4 cup ghee
  • 1 cup chopped celery
  • 1 onion, chopped
  • 1 cup chopped carrots
  • 3 garlic cloves, minced
  • 1 tbsp fresh minced ginger
  • 1 tbsp curry powder
  • 1/2 tsp red pepper flakes
  • 1 tsp dried rosemary
  • 1 tsp ground cumin
  • 2 bay leaves
  • 1 cup crushed tomatoes
  • 8 cups low-sodium vegetable broth
  • 1 cup canned chickpeas, rinsed and drained
  • 2 cups dry red lentils, rinsed
  • 2 tsp sea salt
  • 1 cup chopped zucchini
  • Zest from 1 lemon
  • Juice of 2 lemons
  • 4 tbsp hemp hearts

 

Directions

  1. Heat olive oil and ghee in a stock pot on medium heat. Add the celery, onion, carrots, garlic, and ginger to the pot and cook for 5 minutes. Add spices and bay leaves and cook for 2 more minutes.
  2. Stir in crushed tomatoes, broth, chickpeas, lentils, and salt. Bring to a boil. Lower heat and cook for 10 to 15 minutes, or until soft.
  3. Add diced zucchini and cook for 5 more minutes.
  4. Take off heat and stir in lemon juice, zest, and collagen powder. Remove bay leaves and top soup with hemp hearts.
  5. Serve warm.

 

This recipe and more can be found at https://jjvirgin.com/recipes/

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