LEEK & LENTIL GREEN GOODNESS SOUP

Written by Admin2 on 04/05/2023. Posted in Recipes

GREENS GOODNESS SOUP (4 SERVES)

ALKALISING, NOURISHING AND DETOXING, RICH IN ANTIOXIDANTS, FIBRE AND FOLATE, VITAMIN C…
INGREDIENTS:
1 TBLSP OLIVE OIL (optional)
2 LEEKS, WASHED AND SLICED
6 SPRIGS THYME
4 BAY LEAVES
1⁄2 BUNCH CORIANDER
1⁄2 CUP FRENCH GREEN LENTILS, WASHED, PICKED, SOAKED FOR 16 HOURS, DRAINED AND SPROUTED  ( OR 1 x 400 ml CAN LENTILS). 1⁄2 BUNCH TUSCAN KALE, WASHED AND FINELY SLICED (any green leafy vegetables are good) 100 G BABY SPINACH LEAVES or FINELY SLICED BRUSSEL SPROUTS
4 CUPS WATER
S & P TO TASTE
FINISH WITH:
3 Tblsp. PESTO
2 LIMES, JUICE
PESTO:
(larger quantity) for storage
1 BUNCH PARSLEY
1 BUNCH BASIL
1 GARLIC CLOVE (or 2 confit cloves)                                                                                                                                                                                                           75 gr PUMPKIN SEEDS
2 TBLSP. LEMON JUICE
4 TBLSP. OLIVE OIL
SEA SALT AND PEPPER TO TASTE

METHODE:
• BLEND ALL INGREDIENTS TO the DESIRED CONSISTENCY; DON’T BLEND IT TOO FINE AS YOU CAN LOSE THAT CRISP ‘GREEN’ FLAVOR.
• STORE IN A GLASS JAR IN THE FRIDGE FOR UP TO A WEEK OR FREEZE IN AN ICE CUBE TRAY METHOD:
1. SAUTE LEEKS AND DICED CORIANDER ROOTS AND STEMS WITH OLIVE OIL (IF USING) TILL SOFT
2. ADD LENTILS, BAY LEAVES, THYME AND WATER, AND BRING TO BOIL
3. SIMMER FOR 20 – 25 MINUTES OR UNTIL LENTILS ARE ALMOST DONE AND ADD THE
KALE/ VEGETABLES; SIMMER FOR A FEW MORE MINUTES
4. TURN THE HEAT OFF AND ADD BABY SPINACH AND CORIANDER GREENS
5. IF COOKING IN ADVANCE, COOL AT THIS STAGE; WILL KEEP SEVERAL DAYS IN THE FRIDGE
6. BEFORE SERVING, MIX THROUGH 2 – 3 TABLESPOONS OF PESTO AND LIME JUICE
7. TASTE AND ADD SALT & PEPPER AS NEEDED

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