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Lentil soup is better the second day, but you may need to add water, as it absorbs water as it sits.

1 lb. green or red lentils
1 cup brown rice, rinsed well
3 large onions, diced
2 leeks, diced (use green part too, throwing away only the last few inches)
8 stalks celery, diced
5 carrots, diced
3 cloves garlic
1/4 cup coconut oil
1 Tbsp. sea salt
2 tsp. freshly ground black pepper
1 tsp. dried thyme
1 tsp. cumin
3 quarts vegetable broth
1 small can tomato sauce
1 Tbsp. red wine vinegar
optional: grated Parmesan

Cover lentils and rice with boiling water and let sit for 15 mins. Drain. In a large stockpot, saute onions, leeks, and garlic with the coconut oil and seasonings, until vegetables are tender. Add carrots and celery and saute another 5-10 more minutes. Add vegetable broth, tomato sauce and lentils. Bring to a boil and simmer uncovered for one hour. Add vinegar. Optionally, serve with grated Parmesan.