Creamy Lentil Soup (Lectin-Light)

Creamy Lentil Soup (Lectin-Light)

This creamy lentil soup loaded with vegetables is one of my favorite meals after a period of feast. It is thick, comforting, and nourishing, Made with pressure-cooked or canned lentils, this meal is lectin-light, vegan, and easy to make.

Ingredients

Ingredients

- Extra virgin olive oil - Leek - Yellow or sweet onion - Mushrooms - Parsnip - Kohlrabi - Celeriac - Garlic cloves - Bok choy  - Salt and pepper - Herbs de Provence - Lentils (pressure-cooked) - Hot water - Parsley - Squeeze of lemon

1

Sautee onion, leek, mushrooms, parsnip, kohlrabi, and celeriac for 10 minutes on low heat, occasionally stirring so it doesn't stick. 

Sautee veggies

2

Add the garlic, salt, herbs de Provence and pepper and cook for 5 more minutes. Add the bok Choy, and a few tablespoons of water, stir and cook for a few minutes.

Add greens

3

Add the pressure-cooked lentils and the 2 cups of hot water and cook for about 5 more minutes, stirring occasionally. Turn the heat off.

Add lentils

4

Blend half of the composition for a creamier texture.  Season with fresh parsley, salt and pepper, add a squeeze of fresh lemon and serve.

Season and serve

Tap the link below for full recipe and for more nourishing meal ideas

Tap the link below for full recipe and for more nourishing meal ideas