Sunday, April 28, 2013

Super Soup Sunday Kickoff- Marrakesh Express Red Lentil Soup

Happy Super Soup Sunday!

Around here we have begun a little habit of making a big pot of soup on Sundays that we keep both in the fridge and freezer to make for easy lunch or dinner additions for the upcoming week. It really has taken the pressure off figuring out something for meals when in a time crunch.

We have started calling it Super Soup Sundays.

Now there are some that think soup is only for the cold of winter, but just like ice cream can be enjoyed any time of year, so can soup. It's an easy way to get your veggies and fiber in (and if you make it right, lots of them) without having to chew. That's what your salads are for right? Plus who wouldn't like to know that dinner and some lunches aren't already made ahead of time ready to grab and go?

Our first Super Soup Sunday recipe is adapted from 
Dr. Caldwell B. Esselstyn Jr.'s book, 

This is a great book covering the 20 year study he did effectively stopping the progression of and in some cases reversing heart disease in critically ill patients with a low fat plant based vegan diet. Bill Clinton was so impressed (and in terrible shape), he adopted the lifestyle as well. 

This book also has a great collection of recipes gathered and tried by his wife and patients. This is one of those recipes.

Marrakesh Express Red Lentil Soup

This is so easy and full of healthy goodies, plus the smell is amazing!


6 cups of low sodium vegetable broth or homemade
4 celery ribs, or 1 cup chopped
4 plum tomatoes, chopped
1 onion, chopped
1 cup red lentils, uncooked
1 15 ounce can of chickpeas (garbonzo beans)
2 tablespoons fresh lemon juice
water or broth (for stir frying the onion and celery)
1 bay leaf
1-2 tablespoons of fresh ginger, chopped
1/2 teaspoon cinnamon
1/2 teaspoon of turmeric
bunch of cilantro (for garnishing bowls)

First in the soup pot, stir fry the onion and celery in a little water or broth until soft.
Add the bay leaf, ginger, cinnamon, turmeric, veggie broth, tomatoes, lentils and chickpeas to the pot.
Bring to a boil, lower heat and simmer covered for 45 mins.

To serve, add a slice of lemon for that flavor enhancing substitution of salt and top with chopped cilantro to taste. (Can you tell we picked up parsley by mistake?) A side salad is what we pair it with but if you are still eating bread and/or gluten, a nice crunchy loaf would go perfectly.

By now your house smells delicious too! My dog was going crazy the whole time this was cooking.

Marrakesh Express Red Lentil Soup

Let me know if you start your own Super Soup Sunday. Come back and look for a regular soup post here every Sunday.

Until then,

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  1. If this is your second recipe to share, I can't wait to see what else you have in store. Looks delicious.. and right up my alley with the recent rainy weather. Soup for the win! :)

  2. Thanks Janet! I hope you do stop back again. I'll have the soup simmering for ya every Sunday! ;)