From The Phase IV Gut Reset E-book
Ingredients:
- 3 tbsp Olive Oil
- 2 medium Leeks, chopped (white parts only)
- 1 tbsp Garlic, minced
- 1 tbsp Fresh Oregano, chopped (or 1 tsp dried)
- 1 tsp Ground Cumin
- 4 Carrots, sliced in rounds
- 4 stalks Celery, sliced thinly
- 8 cups Vegetable Stock
- 2 cups French Green Lentils, rinsed
- 1/2 cup Tomato Paste
- 3 cups Spinach (reserve until end)
- 1/2 Lemon
- Sea Salt & Ground Black Pepper to taste
Instructions:
- Heat the olive oil in a large pan or Dutch oven over medium heat.
- Add the leeks, garlic, oregano, and cumin.
- Cook until the vegetables are soft, 4-5 minutes.
- Add the vegetable stock, lentils, and tomato paste to the pot and bring to a boil.
- Reduce the heat to a low simmer and cook for 60-70 minutes. The soup is done when the lentils are soft.
- Remove the pot from the heat and add the spinach.
- Cover the pot for an additional 5 minutes to wilt the spinach.
- Squeeze in the lemon juice and season with salt and pepper.
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