Detox Lentil and Split Pea Soup
 
Prep time
Cook time
Total time
 
Author:
Serves: 8-10 servings
Ingredients
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 3 carrots, peeled and diced
  • 3 stalks celery, diced
  • 2 cups butternut squash (peeled and cut into ½ inch cubes)
  • 1 cup green or brown lentils, picked over and rinsed
  • ¾ cup yellow split peas (or just use more lentils), picked over and rinsed
  • 8–10 cups vegetable or chicken stock
  • 1 teaspoon salt
  • fresh ground pepper
  • 2–3 cups kale center ribs removed, chopped)
  • Optional toppings: grated parmesan cheese
Instructions
  1. Heat oil in a large soup pot over medium heat. Add onions and sauté until soft and translucent, about 6 minutes. Add garlic and cook for 2 more minutes. Add carrots, celery, squash and cook, stirring often, until vegetables are soft, about 10 minutes.
  2. Add lentils, split peas, stock, salt, and pepper and bring to a boil, reduce to a simmer, partially cover, and cook until legumes are soft, about 40 minutes.
  3. Place about 3 cups of soup in a blender. Process until smooth and add back to the pot and stir to combine. Stir in the kale and simmer for five minutes. Turn the heat off, adjust the seasonings, and add lemon juice.
  4. Serve in bowls with a sprinkle of parmesan cheese.
Recipe by Three Hungry Boys at https://www.threehungryboys.com/2023/01/05/4704/