NOURISHING LENTILS WITH DETOXIFYING PARSLEY SAUCE

A nourishing, filling, gentle lentil soup that's naturally vegan and gluten-free and topped with a detoxifying, lemony, parsley sauce.
soups

stirring a pot of vegan lentil soup

How you feeling? Are you hanging in there? I’m feeling a little taxed myself. Physically and emotionally. A lot is swirling around in the universe right now. When this happens I crave two things. Carbs and wine, and couch time. And also, all the nourishing, detoxifying, vibrant, filling plant-based foods. Like, a bowl of vegan lentil soup doused with parsley sauce. 

Insert, The Perfect Blend by Tess Master. A plant-forward, pro-blender, cookbook for health and vitality. The pages are filled with balanced, easy to tackle recipes aimed to energize and revitalize. Tess’s Gentle Lentils called my name loud and clear.

In the book they are topped with a Basil-Is-The-Bomb Sauce. And while that’s something I’ll be making plenty of May – October, I thought this lemony, detoxifying parsley sauce made a little more sense for right now.

Parsley contains all the vitamins and minerals essential for detox. Vitamin C, beta-carotene, chlorophyll, vitamin K, and folate. It helps eliminate salt build-up in the kidneys. And allows the body to purge accumulated poisons like mercury, cadmium, and lead. Besides this parsley sauce, I enjoy this parsley oil and parsley in my green smoothie. I actually find it to be a highly underused and rated herb.

Go buy Tess’s book. Eat yourself happy!

Tess Master's The Perfect Blend Book

pouring parsley sauce on lentil soup

sauce on top of vegan lentil soup

pot of vegan lentil soup

parsley sauce on vegan lentil soup

Yield: 4 - 6 bowls

Nourishing Lentils with Detoxifying Parsley Sauce

Nourishing Lentils with Detoxifying Parsley Sauce
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

Lentil Ingredients

  • 2 tablespoons olive oil
  • 1 cup yellow onion, diced small
  • 4 garlic cloves
  • 1 cup celery, diced small
  • 1 cup carrots, diced small
  • 2 cups dry green lentils
  • 2 bay leaves
  • 1 tablespoon fresh thyme leaves,
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon black pepper
  • 8 cups low-sodium vegetable broth

Sauce Ingredients

  • 1 cup fresh parsley
  • 1/2 cup extra virgin olive oil
  • 1/4 cup lemon juice
  • 1 garlic clove, minced
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon black pepper

Instructions

    1. Heat a large sauce pan over low heat and then add in the olive oil, onion and garlic and sweat for 3 minutes.
    2. Turn the heat up to medium and then add in the celery and carrots. Sauté for 5 minutes.
    3. Stir in the lentils, bay leaves, thyme, salt, pepper and broth. Increase the heat to medium-high, and bring the mixture to a lively simmer and cook for 5 minutes.
    4. Lower the heat to medium-low, cover and simmer for 20 minutes. Or until the lentils and vegetables are tender, but not mushy.
    5. Meanwhile combine the sauce ingredients in a small blender or food processor and process until smooth.
    6. Serve the lentils warm with a spoonful of parsley sauce, and more pepper if desired.
       
© Sher Castellano
Category: soups

Thanks to the folks at Ten Speed Press for gifting me an advance copy of Alternative Baker! Reprinted with permission from The Perfect Blend, copyright 2016 Tess Masters. Published by Ten Speed Press, an imprint of Penguin Random House LLC.

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Comments

  2. Hi Candace! It’s showing over here on my end. Try refreshing. If it doesn’t pop up for you {sometimes the recipe plug-in is glitchy} email me and I’ll send you a screen shot.

  3. Oh my gosh this looks perfect! I’ve been thinking a lot about you these last few days. My heart is heavy for you and I seriously wish I could make it all go away. There has been this glimmer of hope in me thinking that maybe it’s all a big joke- ha ha ha, and maybe we’ll all wake up and things will ‘normal’ again. Here’s to hoping. Best of luck tomorrow, and if worse comes to worse, I have a mattress you and the Mr. are more than welcome too <3 Lots of love and carbs to you !

  4. This soup is very similar to the one my mom makes! Love it and I also love parsley. I usually buy a fresh bunch of parsley every week and use it everywhere – sometimes it’s maybe too much. Must try this parsley sauce – it looks amazingly good!

  5. I had no idea parsley had so much good stuff in it. Coincidentally I’m currently on a nutrition unit in school and that not only makes me motivated to eat healthier but also makes me kind of a nerd when I realize what good things certain foods have. Now adding parsley to my shopping list (TO MAKE THIS!).

  6. things that are getting me through –> coming to St. Louis this weekend.
    i really, really enjoyed reading that beginning essay. thank you for sharing, and also sharing a nourishing, feel good meal. xo

  8. This looks like the perfect post-holiday and mid-winter bowl of comfort. I love the addition of parsley sauce. What a great idea. I typically just garnish – I should experiment more with sauces!

  9. I’ve been seeing waaaay too much of the carbs+wine+couch combo recently. But with the realization that we’re in for a long 4 years, I’ve been trying to eat well and get out more. Along the line of eating well, those lentils look fantastic and the parley sauce will be happening in my blender very soon.

    Sending love your way, Sherrie.

  11. Oh gosh, I have to make this, Sherrie. Loving your blog. Thanks for the inspiration. I’m also making beet berry sauce tonight to put on anything and everything. Hello from Annie #2!

  12. Haven’t replaced my full-size blender yet. Do you think the parsley sauce will come together with a stick blender?

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