Lemon Garlic Lentil Soup
I came up with this recipe for a picnic lunch on the beach at Ruby Beach, WA this afternoon!

Lemon Garlic Lentil Soup

I have to admit, I have never been an egg fan. I don’t care for the taste, the smell, the texture or the evil things they do to my stomach. But the one exception to that rule used to be Greek Avgolemono soup, with its lovely tang and citrus notes.

Lemon and garlic are two of my favourite favourite flavours, so I knew that at some point I would need to try my hand at an egg free version. I understand that this is a bit ridiculous, as “egg” is literally in the title of the soup, but then again, why not? I was unwilling to let go of the foods I loved when we shifted our diet six years ago,  I enjoy playing around in the kitchen to see if I can come up with a similar flavour profile, using different ingredients.

I have added a few ingredients that you might not have on hand (Sea Veg Blend, medicinal mushrooms, Vitamineral Earth) but feel free to either leave them out or sub for something else you have on hand. I add these ingredients to pretty much all of the soups I make, as the teaspoon or so I add doesn’t shift the flavour too much (unless I want it to, in which case I add more) but it packs a powerful nutritional punch.

Lemon Garlic

Ingredients

2 Tbsp avocado oil
1 lg onion
2 cloves garlic, crushed
3 inch piece burdock, peeled and finely diced (optional)
2 small carrots, peeled and finely diced
6 cups water
1 tsp Harmonic Arts 5 Mushroom Blend (optional)
2 tsp Harmonic Arts Sea Veg Blend (optional)
1 tsp Vitamineral Earth (optional)
2 Tbsp finely minced Buddha’s Hand or lemon zest
2 cups red lentils
2 tsp Herbamare (or sea salt)
7 stalks dinosaur (lacitano) kale, thinly sliced
Fresh cracked pepper
Chili flakes (to serve)

Directions

Sauté onions, carrots, burdock and crushed garlic in oil until soft.
Add water, medicinal mushrooms, Sea Veg Blend, Vitamineral Earth, citrus zest, red lentils and Herbamare, stirring to combine.
Attach the lid of your pressure cooker (I love my Instant Pot!) and bring to high heat for 6 minutes.
Quick release steam and remove the lid.
Stir in kale and cook for another 5 minutes.
Season with fresh cracked pepper and serve with chili flakes (if desired).

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