Today it's time to cook! We're going to put together the yummiest soup ever - Lentil Detox Soup. We'll use key ingredients that are going to make a difference to your microbiome, therefore mental clarity, therefore weight loss!
What I love most about lentils is they contain two of my favorite elements to a healthy recipe - protein and fiber!
Protein
Have you ever eaten a lot, but still feel hungry only an hour later? That’s because your meal was lacking in protein. Protein helps you eat less but feel full for longer.
This is why protein-rich diets can help you lose weight and keep it off! All without that hungry feeling that makes fad diets so difficult. Therefore, feel full and happy without the weight gain by eating more protein.
It also helps to build strong muscles. Eating a meal rich in protein before you have daily exercise is a great way to get toned muscles. Because of this, lentils are a great vegetarian source of protein!
In our Treasures of Healthy Living Bible study the three principles make it simple to distinguish healthy foods and foods that will deliver high-quality fiber and protein.
Fiber
Fiber is a major player in losing weight and keeping weight off. However, it turns out that Americans aren’t even eating close to the suggested amount of fiber each day!
Like most of us know, fiber is also key in maintaining regular bowel movements. Because of this, it can also prevent colon cancer and other diseases associated with the digestive tract.
But fiber goes way beyond just digestive system health. Fiber also helps lower the risk of dangerous diseases like diabetes. It can also lower cholesterol levels and lead to having a healthier heart and a longer life. Who doesn’t want that?
To learn more about the amazing health benefits of lentils, read my blog post Lentils Can Change Your Life!
Lentil Detox Soup
Equipment
- Crock Pot
Ingredients
First Group
- 2 Cups Butternut Squash chopped
- 2 Cups Carrots chopped
- 2 Cups Sweet Potatoes chopped
- 1 Cup Lentils brown or red
- 5 Cloves Garlic minced
- ¼ Cup Onion chopped
- ¼ Cup Bell Pepper chopped
- 8 Cups Vegetable Broth
- ½ Teaspoon Oregano
- ½ Teaspoon Thyme
- ¼ Teaspoon Rosemary
- ½ Teaspoon Salt
Second Group
- ¾ Cup Yellow Lentils
Add to Blender
- ½ Cup Olive Oil
Last Group
- 1 Tablespoon Lemon Juice
- ½ Cup Parsley fresh, chopped
- ½ Cup Kale chopped
Instructions
- Add all the ingredients from the First Group into a crock pot and stir.
- Cook on High for 4 hours.
- Add the Second Group of ingredients and stir.
- Cook for an additional 45 minutes.
- Remove half of the soup and puree in blender with Olive Oil.
- Return to crock pot and add Last Group of ingredients.
- Stir and serve once greens have softened.
Video
Hi! Do you have a recipe for the instant pot? We could not find it per your video. Thank you. Becky S.
I’m sorry, but we don’t have this recipe modified for the Instant Pot.