I scored this recipe from one of my favourite health + wellness websites, MindBodyGreen. It has all the delicious green goodness to help cleanse and reset your digestive system. Especially in the winter when we tend to retain excess water (and be “more damp” as the Chinese call it).
- 1 tablespoon extra-virgin olive oil
- 1 leek, finely chopped
- 1 celery heart (keep the outer stalks for stock), cut into small pieces
- Inner leaves of 1 fennel bulb (keep the outer part for stock), cut into small pieces
- 1 cup hot vegetable stock
- 3⁄4 cup red lentils, rinsed
- 1⁄2 preserved lemon, finely chopped 2 slices rye toast, for serving
1. Heat the olive oil in a Dutch oven over medium heat. Add the leek, celery, and fennel and sauté until soft, 10 to 12 minutes.
2. Add the hot stock and lentils, bring to a boil, then reduce the heat to maintain a simmer and cook for about 20 minutes. Add the preserved lemon, stir to combine, then remove the pot from the heat.
3. Ideally, allow the soup to sit overnight, as it improves as the flavours infuse.
This recipes serves two. Enjoy!