Why not add a little homemade soup to your healthy juice diet. As you know a light breakfast and a light supper are part of my healthy January regime. Here’s a great recipe for chilly nights whether you are joining me in juicing or just trying to start the year off with healthy recipes, you will love this hearty homey soup.
3 tablespoons olive oil
1 teaspoon of sea salt
1 shallot chopped fine
3 stalks of celery chopped
2 large carrots cut into coins
3 small zucchinis cut into bite sized pieces
2 pints mixed mushrooms, like shitake, and portabellas, enoki
2 bulbs of garlic roasted whole
1 1/2 cups brown lentils
1 quart chicken broth or vegetable broth
1/3 cup chopped parsley
* 1/4 cup of plain yogurt, chopped chives
* roasted garlic. place whole bulbs of garlic wrapped in aluminum foil in the oven on 325 for 1 hour. until garlic is soft and fragrant.
Chop vegetables shallot, celery, carrots, zucchini, mushrooms, place in a large cast iron stock pot drizzle with olive oil and salt and saute over medium heat until transparent and wilted add the roasted garlic by squeezing the roasted garlic cloves into the pot and stir to combine all the ingredients, add parsley and lentils and broth. Simmer over low heat for 2-3 hours. Serve
I like to add a dollop of plain yogurt and chopped chives to top off this rich luscious soup.
Photos; Annette JosephRecipes Uncategorized : Tags: healthy January, lentil soup, vegetarian meals