Lentil Soup

This is a hearty soup to make for the birth team during labor and one for postpartum that will last for days.  I do think you have to appreciate soup to be able to eat something that has a reddish-green tone to it when it's served, but the flavor is so worth it.  It will feed a crowd, or you'll have leftovers for days.  Lentils are some of the most nutrient-dense and high-protein plant-based foods.

  • 1/2 lb Spicy Italian Sausage OR Mushroom-based Sausage or Burger
  • 2 Cups dried lentils (soak and sprout)
  • Olive Oil
  • 6 Cups Bone Stock
  • 1 Med. Yellow Onion, diced
  • 3 Garlic Cloves, minced
  • 2 Carrots, diced
  • 2 Ribs Celery, diced
  • 1 Cup Chopped Spinach, kale or other dark leafy green
  • 5 peeled & pureed large tomatoes (or 15 oz tomato sauce)
  • 1+ teaspoon red pepper flakes
  • Black Pepper, Basil, Parsley
  • Salt to taste

If you're using Italian sausage, cook this first.  (If your sausage isn't spicy, add an additional 1/2 tsp. to the sausage while you cook it).  On medium heat, add some olive oil to a cast iron dutch oven (or other large pot) and add your cooked sausage, onions, garlic, carrots, and celery.  Cook until the onions are clear, stirring often.  Add the remaining ingredients, bring to a simmer over high heat then reduce heat and cover.  Let simmer for 1-2 hours, stirring occasionally, until the lentils are soft.

Makes: ~12-15 Servings

Simple Portions: Hydration, Healthy Fats, Whole Proteins, Sprouted Legumes, Dark Leafy Greens, Other Colorful Veggies

This soup will get the blood flowing.  It is so warming, and you really only need a small bowl to go a long way.  Lentils are very filling and have such a fun texture.  You can puree the soup for a smoother feel, but the texture and spice of this soup is really what makes it so wonderful.