Quick and Easy Lemon Lentil Soup

After a crazaaaaazy September, Makoto and I are happy to be spending most of our time in Toronto this month. We realized how much we love our house and we missed seeing our wonderful neighbors. We are dedicating our weekends to “winterizing” our house, cleaning up the garden and hosting a few dinner parties.

When things get busy, and especially when we’re travelling, we eat out 3 meals a day. So it’s time to get back on track and we decided to do so by making some easy to digest, high in protein soups.

I made this quick and easy Lemon Lentil Soup and it provided several hearty lunches…especially when had with toasted organic Dimpflmeier Sunflower bread (drizzled in kalamata olive oil with a dash of cracked black pepper). YUM.

Lemon Lentil Soup
(Adapted from The Whole Life Nutrition Cookbook)
2 onions
5 cloves garlic
2 Tbsp Coconut Oil
2 cups red lentils, rinsed and drained
8 cups vegetable stock or water
5 cups of baby spinach, chopped
1 small handful fresh parsley, chopped
1/2 cup freshly squeezed lemon juice
Sea Salt to taste

1.  Chop onions and gralic and saute in coconut oil until soft (5-7min).
2.  Add the red lentils and vegetable broth/water.  Cover pot and simmer for 30min (or until lentils are cooked through).
3.  When lentils are cooked, add chopped spinach and parsley along with the lemon juice and sea salt.  Simmer on low for another 5 minutes.
4.  Cool soup and purree if you'd like but it tastes just as yummy as is :)