Triple Lentil Recovery Soup
Vegan, gluten-free, nut-free, soy-free
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Packed with over 25 grams of protein per serving, this soup will aid with post-workout recovery and get you back in the game in no time.
Yield
4 servings
Prep Time
20 Minutes
Cook time
45 Minutes
Total Time
1 Hour, 5 Minutes
Ingredients:
- 1 tsp extra virgin olive oil
- 1 sweet onion, chopped (~2 cups)
- 4 garlic cloves, minced
- 1 heaping cup chopped celery
- 1/2 tsp coriander
- 1 tsp cumin
- 1/4 tsp cinnamon
- 1/4 tsp cayenne pepper
- 5-6.5 cups vegetable broth, depending on how thin/thick you want it
- 1/2 cup dry red lentils
- 1/2 cup dry black beluga lentils
- 1 cup dry green/brown lentils
- Kosher salt & pepper, to taste (I used about 1/2 tsp salt)
Directions:
- In a large skillet or pot, add the oil and sauté the onion and garlic over low-medium heat for about 6-7 minutes.
- Add in the celery and sauté another few minutes. Stir in the spices and cook for another couple minutes on low.
- Now, rinse and drain the lentils and stir into skillet/pot. Add the broth and stir well. Increase heat and bring to a boil. Reduce heat to low, cover, a simmer until thick and lentils are cooked, about 45 minutes to an hour. Watch closely and stir frequently so it doesn’t stick to the pot. Add more broth to thin out if desired. You can also use an immersion blender to blend some of the soup a bit. I did this, but left it mostly chunky. Add salt and pepper to taste.