Clean the Fridge Lentil Soup!

Through the winter our house has battled some nasty viruses. We have loaded Evelyn up on vitamin D daily, breastfeeding and I am taking my Vitamin C, Apple Cider Vinegar, elderberry syrup, sleep, and good nutrition. These things are such an important part of staying healthy.

I love lentils as they are packed full of great nutrients! They are rich in folate, high in fiber, a great source of non-meat protein.

One cup of cooked lentils has about: (2)

  • 230 calories
  • 18 grams protein
  • 15 grams of fiber
  • 3.5 grams sugar
  • less than 1 gram fat
  • 358 milligrams folate (90 percent DV)
  • 1 milligram manganese (49 percent DV)
  • 6.6 milligrams iron (37 percent DV)
  • 356 milligrams phosphorus (36 percent DV)
  • 0.5 milligrams copper (25 percent DV)
  • 0.5 milligrams thiamine (22 percent DV)
  • 731 milligrams potassium (21 percent DV)
  • 71 milligrams magnesium (18 percent DV)
  • 0.4 milligrams vitamin B6 (18 percent DV)
  • 2.5 milligrams zinc (17 percent DV)
  • 1.3 milligrams vitamin B5/pantothenic acid (13 percent DV)

One of my favorite ways to use lentils is in soups and I created this lentil soup recipe with things I have on hand, but it is such a versatile recipe!

Clean the Fridge Lentil Soup

  • 2 cups of uncooked lentils
  • 1lb of pork sausage (can omit if wanting to avoid meat)
  • 1 smoked ham shank or hock (can omit if wanting to avoid meat)
  • 1 red onion chopped
  • 4 carrots, peeled and chopped
  • 3 celery chopped
  • 2 garlic cloves minced
  • 1 bell pepper diced (you choose the color)
  • ½ pint of cherry tomatoes (can use a 16oz can of diced tomatoes)
  • 8 cups of chicken bone broth
  • salt to taste
  • pepper to taste
  • 2 bay leaves
  • 3 tbsp olive oil

In a pot add 3 tbsp of olive oil, the pork sausage and brown until cooked through. Next, add the onion, carrots, celery, garlic, peppers and bay leaves and sauté until soft. Add the chicken bone broth, tomatoes, ham shank/hock, and lentils and cook on low at a simmer for at least 2 hours. I like to also add a couple handfuls of kale when I add the broth. The longer you simmer the better as it will bring out the smokiness of the ham shank/hock and any meat that is on it will come off the bone which adds to the flavors of the soup. Lastly season to taste with salt and pepper. I would wait until the end to add salt as you will get some from the pork sausage and ham shank/hock and you don’t want it to be too salty. Enjoy!

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