Hearty Two-Lentil Soup with Mushrooms
Use organic ingredients whenever possible.
1 tsp extra virgin olive oil
1 small onion, diced
2 cloves garlic, minced
1/2 tsp cumin
2 grinds pink salt
1 cup green lentils
1/4 cup small red lentils
3 carrots, chopped
1/2 to 1 package crimini mushrooms, sliced
4 cups vegetable broth
2 Tbsp nutritional yeast
Fresh black pepper, to taste
- Preheat a large pot over medium heat. Saute onion in extra virgin olive oil with a grind of pink salt for about one minute.
- Add garlic, cumin, pepper and salt and saute for another minute.
- Add green lentils, bay leaves and vegetable broth. Cover the pot and bring to a boil (you’ll want to remain around medium heat but still a rolling boil. Make sure the heat’s not up to the boil-over range!) Stir occasionally for about 20 minutes, until the lentils have softened a bit.
- Lower heat to a simmer. Cook for about 5 more minutes.
- Add red lentils, carrots and mushrooms. Continue simmering. The soup will be done in 5-10 mins so check carrots and lentils for doneness after 5 minutes. The red lentils should fall apart, but the green ones should just soften.
- Add nutritional yeast, stir and if you have the patience, let the soup sit for about 10 minutes for flavor-melding potential. But if that aroma has you drooling, dig right in!
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