Lentil Soup

This recipe is very flexible and it changes every time we make it. What makes it special is the addition of minerals. Since we don't use salt, soups can sometimes taste tired. But mineralizing the water, we find, satisfies the palate without making it salty. Plus we enjoy the added bonus of beefing up our calcium, magnesium, and potassium without pills.

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Prep Time 30

Cook Time 45

Resting Time 45

Total Time 2

Servings: 2

Course: Main Course

Ingredients Method Notes

Ingredients

1 cup brown lentils (dry) any color of lentil will work, but red will make it mushy
1 medium zucchini, chopped or any summer squash
2 medium carrots, chopped
3 stalks celery, chopped
½ small red onion, chopped or use onion powder
1 tbsp dried garlic powder, chunks, doesn't matter
2-3 tbsps spices you like we enjoy turmeric, paprika, ginger, galangal, cumin, mushroom and curry powder, and occasionally oregano - altho not all at once; use your judgement
1 RDA serving magnesium malate powder when split between us, it's the right amount for supplement and flavor
1 RDA serviing calcium citrate powder usually around a tsp, but check your packaging
1 tsp potassium citrate powder more/less to taste & your potassium needs

Method

Place the lentils and 3 cups of water in the pot and bring to boil.
Meanwhile, chop all the veggies and add them to the pot. Add more water to cover/make it as soupy as you like.
Add spices
When the lentils are cooked to your desired doneness, add the minerals. If you want the lentils to stay firmer, add the minerals at the beginning of cooking.
Let simmer for an additional half hour.
Soup is always better after it sits. If you can, make it early and let it sit, covered, on the stove for at least 45 min, but a couple hours is best. Plus is cools off a bit and you can enjoy the flavors more.

Notes

Sometimes we make the soup with different veggies because I'm guided by the contents of my fridge, not a recipe. Soup how you like, try it with minerals. :)