Energy, digestion, and emotions are connected, and food plays a big part in helping.
If you have attended one of Julie’s Mississippi Market Classes, you’ve heard her speak of the importance of soup. That got me thinking that we need to talk about the ‘soup gap’ in our modern diets.
Soup is more than just a meal; it’s a tool for better digestion and emotional grounding. Interestingly, because it digests slowly, it actually hydrates us more effectively than a glass of water. It’s time to stop treating soup as a seasonal side and start seeing it as a year-long wellness staple.
Lentils are a high-protein, high-fiber superfood that supports heart and digestive health without breaking the bank.
In this recipe, I’m using our clinic’s Herbal Soup Mix as the foundation for this fresh lentil soup. It’s an easy, versatile starting point for everything from chicken soup to plant-based bowls. Read our Previous Blog to see why this mix is a clinic favorite!
Herbal Lentil Soup
Ingredients
- 1 package Selby Herbal Soup Mix (with enclosed muslin bag)
- 1 tbsp Sesame or olive oil
- 1 large Onion, diced
- 1 cup Dried lentils, rinsed
- Note: Avoid Red and yellow lentils, due to their quick cooking time they will break down quickly and create a porridge-like consistency.
- 1 each Bell pepper (any color), diced
- 1 small piece Fresh ginger, diced
- 1 tbsp Miso paste
- 3 cups Water
Instructions
- Prepare the Herbs Open the herbal soup packet and remove the wood ear mushrooms; set them aside for later. Place all other ingredients from the herbal packet into the provided muslin bag and tie it securely.
- Sauté the Aromatics In a large soup pot, heat the oil over medium heat. Add the diced onion and bell pepper. Sauté for approximately 2 minutes until they begin to soften.
- Simmer the Herbal Base Pour 3 cups of water into the pot and add the muslin bag. Bring the mixture to a boil, then immediately lower the heat. Cover and simmer for 30 minutes to extract the herbal flavors.
- Cook the Lentils After the initial 30 minutes, remove and discard the herb bag and add the dried lentils to the pot. Continue to simmer for another 30 minutes.
- Final Additions When there are 15 minutes remaining in the lentil cook time, stir in the wood ear mushrooms and the diced ginger.
- Season and Serve Once the lentils are tender, remove the muslin bag. Stir in the miso paste until fully dissolved. (Note: It is best to whisk the miso with a small amount of warm broth in a separate bowl before adding it to the pot to prevent clumping). Serve hot.
