Lentil Healing Soup

I just got back from vacation aka eating tons and tons of “unkind” foods. So, for lunch today, I decided I needed to have a really soothing, healing soup. I chose a lentil base and tossed in a delicious blend of “kind” vegetables. First, I tossed in some dandelion root. Dandelions have been used for centuries now since it has been known to have mild laxative effects, promoting digestion and improving one’s GI tract. Then, I used some carrots, which we all known is the perfect detox vegetable. Carrots are known to help cancer prevention, strengthen the heart organ, and naturally detox with its high vitamin and antioxidant content. Lastly, I used some green beans, which have vitamins B1 and B2! Moreover, they are relatively high in protein and contain the essential minerals like calcium, making it a perfect source for vegetarians, helping to build strong bones (yes, your parents were right when you were kids!). I also added some flaxseed, which helps to fight constipation, inflammation, and cholesterol! This blend of spices and vegetables with the lentil protein all help to fight any bloat or gassiness that you may have from a holiday weekend! If you want to make this soup purely healing then do not add any salt (which you will notice is not in the ingredients list) – excess sodium can add to water weight so you want to avoid salt for a few days after a holiday weekend.

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The Recipe

Yields 1 Serving

Serving Size: 3 cups

1/2 cup mung beans, cooked

1 cup low-sodium vegetable broth

1/2 cup green beans, diced

1 carrot, diced

1 cup dandelion root, diced

2 large white mushrooms, diced

1 tsp turmeric powder

1 tsp ginger powder

1/2 garlic clove

1 tbsp ground flaxseed

1 tsp masala powder

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Directions

1. Cook your lentils in a rice cooker or steamer with some bay leaves to help reduce any gassiness (you can also soak your lentils overnight if you prepare ahead of time).

2. In the meantime, chop all your vegetables.

3. After your lentils are cooked, toss them into a pan with your vegetables and spices. Add the vegetable broth and cook till the broth simmers and the vegetables are cooked.

4. Serve warm with some basil leaves on top!

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