Meatless Monday: Lemon & Mint Lentil Soup
Wondering what to do with all that leftover pulp from your juice? This spin on a classic Lebanese dish uses pulp from your favorite green juice for extra flavor and fiber. Saving some for soup recipes is a great way to get all the goodness from the vegetables you are juicing. Store pulp in the freezer to use when you are ready.
Phytonutrients that promote health and wellness are abundant in flavorful herbs and spices and fruits and veggies. I dehydrated fresh mint leaves which had the added benefit of filling our home with a light, fresh aroma. Mint is a plant source of potent anti-inflammatory omega-3 fats.
Lemons give this soup a fresh, clean taste and supercharged nutrition! Lemons are high in vitamin C and anti-inflammatory compounds. Lemons and limes contain limonene which may help to prevent breast cancer growth. The mint also contains natural anti-nausea and overall digestive-aid properties.
1 cup green lentils
1, 16 oz package of frozen, organic spinach
2 cups pulp from your favorite green juice (mine was frozen)
1 cup vegetable broth
3 cloves garlic
1 Tbsp. coconut oil
1 teaspoon coriander
1 teaspoon Turmeric
1 teaspoon cumin
3 cups water (more as needed)
1/2 tsp sea salt (to taste)
1/2 tsp black pepper (to taste)
1/4 cup fresh or 1/2 tsp dried mint (dehydrated mint leaves work well)
1.) Heat coconut oil in a large pot.
2.) Chop onions and add to coconut oil.
3.) Sautee until onions are golden brown about 8 minutes.
4.) Add lentils, garlic, spinach, pulp to pot.
5.) Add broth and water.
6.) Add coriander, turmeric, cumin, mint salt and pepper.
7.) Bring to boil then reduce heat and simmer uncovered on low-medium for about 40 minutes until lentils are tender.
8.) Shut off heat and add juice from lemons (about 3/4 cup) , saving a few slices for garnish.