Makes 4 cups
This protein-packed soup is a fantastic staple for lunch or dinner.
1 cup green lentils, washed and soaked overnight in 4 cups filtered water, then drained
3 cups filtered water
2 tablespoons ghee
1 Radical Lemon Cube (here)
3 garlic cloves, chopped
2 celery stalks, chopped
1 carrot, chopped
2 tablespoons chopped fresh parsley
1 bay leaf
¾ teaspoon sea salt
½ teaspoon mustard seeds
½ teaspoon ground cumin
Place the drained lentils and water in a pot and cover. Bring to a boil and then lower the heat to a simmer. Add the ghee and lemon cube. Simmer for 30 minutes, or until the lentils are tender.
Add the garlic, celery, carrot, parsley, bay leaf, sea salt, mustard seeds, and cumin. Simmer, covered, for an additional 20 to 30 minutes, or until the vegetables are tender.
Freezes well.