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This is my all time favorite soup. Super comforting, nutritious and addictive!! Rich in protein, iron, vitamins and antioxidants. I make it once a month and eat it for a week!

Ingredients: 2 large carrots chopped 1 medium size sweet onion chopped 2 celery stalks chopped 2 large cloves of minced garlic 1/4 cup fresh rosemary finely chopped 6 cups water 16 ounces of fresh spinach, baby kale or your favorite green 1/4 cup tiny pasta, couscous, quinoa or rice 1 2” piece of kombu 2 tablespoons grape seed oil 2 large bay leaves 2 not chicken bullion cubes freshly grated black pepper to taste 1 lemon *optional fresh parsley, vegan parmesan

Preparation: Heat a large soup pan over medium heat. Add oil and when sizzling add the carrots, onion and celery to the pan. Stir gently and heat stirring frequently for about 5 minutes. Add the rosemary, garlic and fresh black pepper and gently stir for another few minutes. Then stir in your lentils and heat for another minute before adding the bullion cubes, bay leaves kombu and water. Cover and let simmer for about 20-25 minutes until the lentils are becoming tender. Add your grains and greens and continue to simmer for another 5-10 minutes. Adjust the seasoning and turn off the heat. Let the stew sit for about 10 minutes before transferring to shallow bowls. I like to serve mine with a squeeze of fresh lemon juice, fresh parsley and some crusty sourdough bread. Enjoy! XO

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