I am so excited to announce that my hubby is joining me in the 14-day whole foods detox. He is one stubborn man, I tell ya. Secretly I’m excited because I don’t have to cook separate meals for us. 😉
Seriously, he has always been the toughest person to work with. As a competitive volleyball player, he often complains about sore and achy joints. He gets injured very easily and the healing process just takes a lot longer. He usually blames it on “growing old.”
My hunch is inflammation.
David is also stubborn and skeptical about holistic nutritional stuff, and has been battling with his own weight fluctuations. Another pitfall is the typical sugar and caffeine addiction.
After seeing the amazing results from my own detoxing experience, he’s finally willing to give it a try. For the next few weeks we will focus on flushing out the toxins in his body, eating foods that reduce inflammation, resetting his body’s pH balance, and give his body natural real energy. Maybe I’ll let him keep his morning cup of coffee. Maybe.
I’ll also be keeping his progress updated through this blog so stay tuned!
Now, let’s talk about this delicious soup recipe since that’s really why you’re here!
Lentils are such a healthy “super filler” to your meals, especially soup. Now when I mention “fillers” in my blog what I’m talking about is totally different from what’s out there in cardboard boxes that people refer to as food.
Adding lentils to your soup will increase the protein content without too much calories. They’re also very easy to digest, easy to cook, and contain high soluble fiber. I love their delicious nutty taste.
The combination of kale, tomatoes, and lentil make this soup so yummy and healthy!
Recipe for Kale and Lentil Soup
- 1 tbs coconut oil (or olive oil)
- 2-3 garlic cloves, minced
- 1 white onion, diced
- 2 bay leaves
- 1 tsp ground cumin
- 2 tsp chili powder
- 1/2 tsp ground coriander
- 1/2 tsp smoked sweet paprika
- 1/8th tsp cayenne pepper
- 2 cups organic tomatoes, chopped
- 5 cups vegetable broth
- 1/2 cup tomato sauce
- 1-2 cup red lentils
- 2-3 cups baby kale leaves (or chopped regular kale)
- 1/4 tsp Himalayan sea salt
- Ground pepper
**Variations: I used organic tomatoes from the farmers market which added a natural sweetness to the broth. If you don’t have access to fresh tomatoes, you can also use the ones in the jar. This soup can be adjusted to your personal preference. Add more or less liquids. Add some chopped zucchinis if you have them. Spring and summer are the peak seasons for tomatoes and zucchinis!
- Soak and rinse the red lentils.
- In a large pot, sauté the onion and garlic in coconut oil for about 5 minutes over medium heat.
- Stir in the tomatoes and saute for another 2-3 minutes.
- Stir in the bay leaf and all the spices. You can use less or more depending on how strong you like spices.
- Add broth and lentils. Bring the soup to a boil, reduce heat, and then simmer, uncovered, for about 20-25 minutes. Sop is done when lentils are tender and fluffy.
- Stir in kale and season to taste, adding more spices if you wish.
*Recipe slightly adapted from OhSheGlowsSharing is caring! Pin or share this recipe on Facebook! 🙂