- 1 cup lentils, soaked overnight
- 5 cups water (or chicken stock)
- 2 inches alaria sea vegetable or wakame
- 1 tbsp. olive oil
- 2 tsp. cumin
- 1 leek, cleaned and cut into 1 inch pieces (use both white and green part of leek)
- 2-3 garlic cloves, peeled and minced
- 2 parsnips, diced into ½ inch pieces
- 3 carrots, diced into ½ inch pieces
- 1 red potato, diced into ½ inch cubes
- 1 tbsp. fresh thyme or 1 tsp. dried thyme
- 1½ tsp. sea salt
- ¼ tsp. black pepper
- Crispy Kale
Discard the lentil soaking water. Bring lentils, alaria and five cups fresh water to a boil. Reduce heat to simmer, cover and cook 35 minutes. In a separate soup pot, saute olive oil, cumin, leek and garlic 2-3 minutes. Add parsnips, carrots, potato, thyme, sea salt and black pepper.
Pour the cooked lentils and alaria into the pot with the sauteed vegetables. Cover and bring back up to a boil. Reduce heat to medium/low and cook 20-25 minutes. Remove 1/3 of the ingredients and puree in a food processor or blender for a creamy consistency. Return the puree to the soup and garnish with Crispy Kale.
Yield: 6 Servings
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.