Looking for a simple way to pack in some extra vitamins, fiber, and protein while giving your digestive system a little love?
The vegetables in this soup have diuretic properties that help eliminate excess water in the body, or “dampness,” as Chinese medicine aptly describes it. Plus it’s easy to make and is a great “make ahead” soup. Just make a large batch and freeze it till you need it!
Leek, Fennel, Celery with Lentils
- 1 tablespoon extra-virgin olive oil
- 1 leek, finely chopped
- 1 celery heart (keep the outer stalks for stock), cut into small pieces
- Inner leaves of 1 fennel bulb (keep the outer part for stock), cut into small pieces
- 1 cup hot vegetable stock
- 3⁄4 cup red lentils, rinsed
- 1⁄2 preserved lemon, finely chopped 2 slices gluten free toast, for serving
1. Heat the olive oil in a Dutch oven over medium heat. Add the leek, celery, and fennel and sauté until soft, 10 to 12 minutes.
2. Add the hot stock and lentils, bring to a boil, then reduce the heat to maintain a simmer and cook for about 20 minutes. Add the preserved lemon, stir to combine, then remove the pot from the heat.
3. To serve, accompany it with a slice of gluten free toast. Yum!