Classic Lentil Soup with Basil Pesto
Flavor packed, gluten free, dairy free, antiinflammatory
Ingredients
- 1 1/2 cups French lentils (green)
- 1 yellow onion
- 2 celery stalks
- 2 carrots
- 4 cloves garlic
- 1 tbsp fresh thyme leaves (stems removed)
- 4 cups water (or veg broth)
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1 dash harissa or cayenne pepper (optional for spice)
- juice of 1/2 lemon
Basil Pesto
- 1 bunch basil, leaves only (about 2 cups)
- 4 cloves garlic
- 1/4 cup walnuts
- 3 tbsp nutritional yeast
- 1/2 lemon, juiced
- 1/4 cup water
- 3 tbsp extra virgin olive oil
- 1/4 tsp sea salt
Instructions
- Finely chop all veggies. (If making pesto, now is the time to mince your garlic and set it aside so the allicin has time to activate.)
- Heat a big soup pot over med-high. Add a swirl of avocado oil. Sauté onion, celery and carrot about 5 minutes.
- Add garlic and sauté 1 minute.
- Add lentils, broth, thyme, salt & pepper. Simmer 20 mins.
- If making pesto, simply pulse all ingredients until slightly smooth.
- Optional: To soup pot, add torn kale, a big squeeze of lemon, and any spice (harissa, cayenne) and turn off the heat. Top each bowl with a spoonful of pesto.
Notes
The lentil soup can be stored in the refrigerator for about 1 week or frozen for about 1 month. Basil pesto may be stored in refrigerator for up to 1 week or frozen in ice cube trays for single servings for about 1 month.