This recipe is from the Zumba 5-day Jump Start Diet. I tried it at the request of my sister-in-law. I don’t Zumba, but I did for 5 days. I’m not going to lie. It wasn’t pretty – even my dog was judging me. The food however was pretty delicious, very filling, and out of 15 recipes there was really only one I didn’t care for. As detox, jump start, or other off the ground diets go… I have to say that is pretty good. I also lost 6lbs in those 5 days.
Anyways, a few of the recipes have stuck with us – or at least our altered versions of them. This lentil soup is one of those recipes. This made me fall in love with lentils all over again. It’s rich, hearty, warm, and very very filling. There is nothing like a hearty flavor packed meal.
This is not a standard post for me. I didn’t take an ingredient or step-by-step pictures, but am willing to upon request. Also, I will list the original Zumba recipe with my alterations in italics below each ingredient. Keep in mind that whatever lentils you buy may require more liquid and/or time to cook. Also, it’s a lot of ingredients – feel free to double or triple the meal. It reheats well and the flavors only build with time in the fridge.
- 1 1/2 teaspoon olive oil
- 1/4 onion, chopped
- 1 garlic clove, minced
- 2 Tablespoons carrot, chopped
I use more – 1/8 cup
- 2 Tablespoons celery, chopped
I don’t measure – I use 1 stalk
- 1/4 cup mushrooms
I use one small can mushrooms with stems, undrained
- 1/4 cup spinach, chopped
I use a heaping 1/2 a cup – I love spinach…
plus additional fresh chiffonade for serving.
- 1/2 cup lentils, rinsed
- 1/4 tomatoes, chopped
Plus additional for serving
- 2 cups mushroom broth
I use vegetable broth and I highly prefer Kitchen Basics
- pinch of dried thyme
- 1/2 bay leaf
Heat oil in a medium saucepan over medium-low heat. Sauté onion until soft, about 3 minutes. Stir in garlic, carrots, and celery and cook for about 10 minutes.
(Note – I don’t add my garlic until the last minute. So it doesn’t burn or overcook)
Add the remaining ingredients and bring to a boil. Lower the heat to medium-low and let cook for an hour.
(Note – I don’t cook mine for an hour. I cook it according to the cook time on my package of lentils, which is 20-30 minutes)
Also keep in mind you can add additional broth if necessary.
Season with salt & pepper to taste, remove bay leaf, and serve.
I like to serve mine with a heaping scoop of chili paste – no shocker there for anyone who knows me. I think some fresh spinach and chopped tomato is also nice and it provides a nice contrast to the warm and rich flavors of the soup. Also, it’s a lot of food! I can’t eat the whole serving for lunch – how often can you say that about a diet recipe…
Cheers to the lowly lentil, ApronClad