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News — Girl on the Go! Night Spa

Nourishing Red Lentil Soup

Chrissy G.

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This super easy soup is absolutely delicious as a cold "gazpacho", or just as tasty as a traditional soup served hot. It's the perfect recipe for transitioning into Fall from Summer. Enjoy!
1. Sautée 1 chopped onion and 3 large, peeled and diced carrots with 1T coconut oil (or olive oil) and pink salt on medium heat in a large pan until the onions become translucent.
2. Add 6 cups vegetable broth or water, 1 1/4 cup rinsed red lentils, and 2 peeled and chopped sweet potatoes.
3. Bring to a simmer and reduce heat, cooking for approx 30-40 mins, until potatoes and lentils are soft.
4. Season with more salt to taste, (optional) fresh thyme, or white pepper.
5. Blend with a hand blender or in batches in your blender (allow to cool a bit first) and ladle into bowls. Top with avocado, fresh parsley or cilantro, sunflower seeds, etc!