Soothing Lentil Soup
I suffered with migraine headaches for a good fifteen years. Sometimes they were so bad I was in bed for a few days. I have been headache free now a few years thanks to changing my diet.
I always like the idea of starting simple. What small change can I make today to improve my body? To me this healthy recipe is an example of a small simple step to take to do something good for your body.
- 1 t coconut oil
- 2 carrots chopped
- 2 celery stalks chopped
- ½ t fresh ginger chopped finely
- 1 cup green lentils
- 3 c bone broth*
- 1 c tomato sauce
- Sauté ginger, celery and carrots in coconut oil in a dutch oven for 5 minutes.
- Add broth, lentils, and sauce and simmer for 30-45 minutes over low heat.
- Can be pureed using an immersion blender or can be served without blending.
This recipe is adapted from Epicurious.
How to make bone broth
In a stock pot, add 3-5 pounds soup bones* and enough water to cover. Add 1 tablespoon apple cider vinegar, 1 roughly chopped carrot and 1 roughly chopped onion. Bring to a boil, and then reduce to a simmer for 24 hours.
After about 24 hours, strain the stock into mason jars. Set them in the fridge to cool. Skim off the fat that rises to the top, and close tightly with a lid. Keeps in the fridge for a few days, or for four to six months in the freezer.
*Ask your local butcher shop for soup bones. Soup bones are usually very cheap, if not free!