A couple of weeks ago I started a 21 day purification program that eliminated certain foods from my diet. While most people do detox programs like this to lose weight, I am trying to figure out if I have any food sensitivities that are causing problems for me.
As part of the program, I can eat as many vegetables as I’d like as well as half as many fruits as vegetables. I can also have lentils and quinoa and a few other things (spices, vegetable broth). I ordinarily eat really clean and healthy but eating only fruits, vegetables, lentils and quinoa was a challenge.
To create some variety in my diet and not just eat quinoa and sauteed veggies every day, I started experimenting. I need to be completely honest here though – I haven’t been a fan of lentils before now. But with all their incredible health benefits, I’ve been trying to find a way that I like eating them.
This recipe was it!
Not only did my family love it too, but it made plenty for leftovers for a couple of days. This soup freezes really well too so it’s perfect to keep in the freezer when you need a quick and easy meal!
Spinach lentil soup is a quick and easy weeknight meal too and doesn’t take long to throw together.
Here’s all you have to do:
Add in a can of diced tomatoes and 2 cups of lentils.
Add 8 cups of vegetable broth (or 4 cups of vegetable broth and 4 cups water).
- 1 tablespoon olive oil
- 1 white onion, chopped
- 3 carrots, chopped (or about 12 baby carrots)
- 1 can diced tomatoes
- 2 cups lentils
- 8 cups vegetable broth
- 3 handfuls of baby spinach
- Salt and pepper to taste
- Sautee onions and carrots in olive oil for about 5 minutes until onions are translucent.
- Add in diced tomatoes, lentils, and vegetable broth.
- Add in spinach, stir and cook on medium for 20-25 minutes or until lentils are tender.
- Add salt and pepper to taste.
What’s your favorite lentil dish? Tell me in the comments below!