Fiber-Rich Lentil Soup

Ingredients

3 cups vegetable broth

½ cup brown lentils

3 stalks celery (chopped)

2 TBSP vermicelli

2 TBSP cilantro

1 clove garlic (minced)

Purple onion (chopped)

1 tsp ground ginger

½ tsp cinnamon

1 tsp coriander

2 TBSP olive oil

1 tsp curcumin

½ cup pearled barley

1 tsp black pepper

1 tsp sea salt

700 ml vegetablebBroth

100 grams brown lentils

3 stalks celery (chopped)

2 TBSP (30 ml) vermicelli

2 TBSP (30 ml) cilantro

1 clove garlic (minced)

Purple onion (chopped)

1 tsp (5 ml) ground ginger

½ tsp (2.5 ml) cinnamon

1 tsp (5 ml) coriander

2 TBSP (30 ml) olive oil

1 tsp (5 ml) curcumin

100 grams pearled barley

1 tsp (5 ml) black pepper

1 tsp (5 ml) sea salt

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Dietary Therapies

MED

Dietary Requirements

Dairy-Free

Lactose-Free

Vegetarian

Vegan

Egg Free

Nut Free

Recipe PDF

Instructions

In a pot, boil lentils with 2 cups (472 ml) of water. Once cooked, strain and set aside.
In the same pot, sauté onions with garlic and ginger until translucent.
Add celery, pearled barley, vermicelli, and cooked lentils.
Stir thoroughly, then add all condiments.
Pour in 3 cups of vegetable broth.
Leave to simmer, then serve and top with fresh cilantro.