- 1 tbsp. olive oil
- 2 garlic cloves, peeled and minced
- 1 leek, cleaned and chopped
- 1/2 celeriac root, peeled and diced
- 1½ tbsp. fresh thyme or 1-2 tsp. dried thyme
- 2 cups dried french lentils, soaked overnight
- 5-6 cups water
- 2 bay leaves
- 2-3 spinach & feta sausage links, diced (can use pork, turkey, etc.)
- 2 carrots, diced
- 1 tsp. sea salt
Saute garlic and leek 1-2 minutes. Add thyme, lentils (discard lentil soaking water), 5 cups fresh water, celeriac root and bay leaves. Bring to a boil, cover and simmer on low heat for 30 minutes. Add diced sausage, carrots, celery and sea salt. Continue cooking 20-25 minutes, or until lentils soften. Season to taste.
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker and Herbalist. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.
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