Lentil Soup
Our approach to soup is very, very forgiving. The key take away here is not the vegetable ingredients, you can use whatever you have on hand. Instead what makes the soup special is it's use of added minerals. The calcium, magnesium, potassium mix we add to the broth seems to compensate for the lack of added salt in the dish. Before experimenting with added minerals, our SOS-free soups always tasted flat and watery. Now they have the body of "normal" soup. Yum.
Equipment
- 1 Stainless steel soup pot
Ingredients
- 1 cup dry lentils green or brown preferred
- 1 tsp calcium citrate powder (roughly 1g calcium)
- 1 tsp magnesium malate powder (roughly 400mg magnesium)
- .5 tsp potassium citrate powder (roughly 1g potassium)
- 1 tbsp onion powder or a half an onion, chopped
- 1 tbsp garlic powder or 5 cloves of garlic, chopped
- 1 medium zucchini or yellow squash, chopped
- 4 large white mushrooms or 1 tbsp of mushroom powder
- 2 cups other veggies you have around mix of kale, collards, onion, tomato, celery, carrot, beet, etc.
- 1 tbsp crushed red pepper (optional)
- 1 tbsp spices you like (optional) turmeric, ginger, black seed, galangal, black pepper, or paprika, for example
- 4-5 cups filtered water
Instructions
- Put it all in a pot and bring to boil.
- Let simmer for a half hour.
- Let sit for a half hour. Then remember to stir it up before you serve because sometimes the calcium sinks.
Notes
We like to sprinkle on a tbsp or so of nutritional yeast and Szechwan pepper flakes at the table.