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Classic Lentil Soup with Basil Pesto

Flavor packed, gluten free, dairy free, antiinflammatory
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Ingredients Method Notes

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

Method
 

  1. 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.)
  2. Heat a big soup pot over med-high. Add a swirl of avocado oil. Sauté onion, celery and carrot about 5 minutes.
  3. Add garlic and sauté 1 minute.
  4. Add lentils, broth, thyme, salt & pepper. Simmer 20 mins.
  5. If making pesto, simply pulse all ingredients until slightly smooth.
  6. 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.