Vegan Alkaline Lentil Soup

A few months ago, for some reason I got a 24-hour stomach bug. I woke up feeling horrible, then I threw up. I thought to myself, “That’s weird. I haven’t thrown up in a long while.” Well, I probably threw up about 5 times that day. The only things I could keep down were apples and this soup. I realized I could keep this soup down because it is Alkalizing. Serves: 5-6 (Full Bowls)

What you Will Need:

Large Pot

Knife

Cutting Board

2 tbsp Coconut Oil

4 cups (or more) Vegetable Broth

1 1/4 Cups Lentils

1/2-1 whole yellow onion, diced

1 cup mushrooms, chopped

1/3 cup Bragg Apple Cider Vinegar

Celtic Sea Salt to taste

Ground Black Pepper to taste

Olive Oil (do not cook with this), optional

 

Instructions:

In large pot, heat coconut oil on medium-high heat. Once melted, throw in one piece of onion to see if it sizzles. If it doesn’t, wait a few more minutes. If it does, proceed.

Add the onions to the pot and saute on medium high heat until they start getting tender. Then add the mushrooms, and saute both until onions are soft and brown.

Add in the vegetable broth, lentils, and Apple Cider Vinegar, and bring to a boil. Reduce heat to medium-low and cover. Simmer on medium-low for bout 35 minutes, or until the lentils are tender. Add more vegetable broth is soup gets too thick.

Season with salt and pepper, if desired.

Add a little Olive Oil to the soup, if desired.

 

This soup is perfect for a cold winter day, gloomy day, when you’re sick, or if you just want it! Its so good and savory.

The vinegar gives it a little bit of a tang, and is what makes this soup so Alkaline. You can make it with less or more vinegar, depending on your taste.

 

Other additions to this could be: chopped carrots, chopped celery, tomatoes, and even potatoes to make a heartier soup.

This goes great with: a Simple Salad, and Gluten-Free Crackers.

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