Green Spring Vegetable Lentil Soup
This healthy soup is simple to make, delicious, and packed full of vibrant spring vegetables. It’s the perfect companion on a long brisk hike or when spring showers keep you indoors. Lentils are often overlooked, even though they are a fabulous way to get a wide range of nutrients. They are full of B vitamins, magnesium, zinc, and potassium, and are 25% protein, making them a wonderful plant-based protein option for any vegetable soup.
Have you ever eaten something so verdant?
- 12 guests recently made this recipe alongside our chef and nutritionist during a virtual Basecamp Weekend Retreat.
Ingredients (Serves 4)
- 1 T Avocado oil
- 1 Shallot
- 4 stalks Celery
- 1 C Green Lentils
- 6 C water
- 1 t Kosher Salt
- 2 medium Zucchini
- 2 C Baby Spinach, loosely packed
- 1 C English Peas, fresh*
- ½ bunch Parsley
- 2 T Greek Yogurt
*Can sub frozen peas if fresh is not available.
- Peel and small dice shallot and small dice celery. Sauté 1 shallot and 4 stalks celery in 1 T avocado oil until translucent.
- Add 1 C green lentils, water, and 1 t salt. Bring to a boil, turn to simmer, cover, and cook over medium-low heat for about 15 minutes.
- Small dice zucchini, chiffonade baby spinach, and roughly chop parsley.
- When lentils are tender and cooked through, add zucchini, baby spinach, and parsley and cook uncovered for about 3 minutes.
- Add 2 T Greek Yogurt and stir until combined.
- Option: Soup can be enjoyed as is or half blended for a creamier texture.
- Garnish with more Greek yogurt if desired, and enjoy!
What is Mountain Trek?
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