Pops Lentil Soup

Yesterday we said goodbye to my Pop-Pop Fred. He was about to turn 92 years young, and was my partner in the kitchen. We both loved everything about food, he gave me my love for cooking, so I felt this recipe was appropriate for today. 

Pop was Sicilian and boy was he proud of his heritage, we spent a lot of time cooking traditional Italian dishes. When I was younger, high school, I felt like everything I ate hurt me, Pop thought gluten intolerance was made up :) So a lot of our traditional recipes are modified to be healthier, and enhance the flavors using specific ingredients. 

After lots of doctors all trying to prescribe me different medications, I sought out a holistic root. I never imagined that 15 years later I would be a Holistic Nutritionist and Natural chef, practicing alongside doctors and now at the point where I help others thrive in everyday life and create a healthy lifestyle. 

Dried lentils are a staple in my pantry, they work great in dip or in soups in winter and salads during winter.

RECIPE:

• 1 lb dried green or brown lentils
• 4 quarts water
• 4 carrots
• 4 stalks celery
• 1 can organic plum tomatoes, diced (San Marzano is what we use)
• 4 tbsp olive oil (Italian of course)
• 1 tsp oregano
• 1 tsp red pepper flakes
• 1/4 tsp Sea Salt, more to taste
• Pepper to taste
• 1/4 lb short macaroni (optional if your are not gluten free use potatoes)

Wash lentils in strainer under running water. Cook lentils for 10-15 minutes, then add vegetables, then add seasoning. Cook for another 5-7 minutes and then add cooked macaroni/ potato at the end. Add a squeeze of with lemon.Enjoy.

Note: lentils are always cooked in the 2:1 ratio of water to lentils.

LENTILS are a great source of potassium, niacin, zinc, calcium, and vitamin K. Great for adding fiber and protein to your diet, they are an simple and a delicious addition.