My husband was the first to name this soup, and before I could think of a more proper name, this one just seemed to fit. The name represents this recipe well. I usually just throw in whatever I have left in my fridge before my weekly shopping spree (produce of course). My kids love it and request it more often than I can make it.

Before we go shopping we use to just juice all our leftover produce but after a couple of juicing disasters, throwing in all in a big pot of soup was just more palatable. Plus who doesn’t love fresh lentils?

We all get a bit busy at times, but having this soup handy really helps with my daily to-dos. Why, because I make a butt load. Leftovers make my life easier. And who doesn’t love things easily!? So since I know you can agree with me on this one, you will find this recipe to come in handy. Our everything but the kitchen sink lentil soup can be tweaked and modified to your liking. It’s rare that I make it the same each time. I really just throw in whatever I have, sometimes the ingredients are a bit odd but it still comes out perfect.

You can also throw all the ingredients in a slow cooker if you have one. I usually just use my pot since I’m at home during the day but if you are a big fan of slow cookers, this recipe works well with those. Just throw all your ingredients into your slow cooker before you leave for the day, or before you go to sleep, set it on low temperature, and by the time you get home/ wake up, it will be ready and waiting for you to take a bite. I’ve utilized this a few times and I must say that it makes meal prep much easier.

Everything But The Kitchen Sink Lentil Soup

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The name says it all. A great variety of veggies all thrown together with fresh lentils for one jam-packed bowl of goodness!

• Author: Vanessa Cassani
• Prep Time: 10
• Total Time: 150

Ingredients

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• 1 cups lentils (dried)
• 4 cups water
• 2 carrots
• 4 celery stalks
• 2 bell peppers (red, green, or yellow)
• 2 tomatoes
• 1/2 onion
• 2 cloves garlic
• 1 tbsp chili powder
• 1/2 tbsp Himalayan Sea Salt
• 1 tsp cumin

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Instructions

1. In a medium pot add lentils with boiling water.
2. Add tomatoes, onion, garlic, bell peppers, in your food processor. Pulse until ingredients are diced into small bite size pieces. Add to pot.
3. Either shred or pulse carrots with food processor. Add to pot.
4. Chop celery into bite size pieces. Add to pot.
5. Add spices and mix well.
6. Cook at a medium temperature for 2 hours and 20 min. Cool & Enjoy!

Notes

• Don’t over cook your lentils. Overcooking increases the sugar content.
• Also, I tend to use my food processor to mince all the ingredients together and simmer it with the lentils. It much easier and taste great.

Nutrition

• Serving Size: 4

Health Benefits

Lentils contain one of the highest amounts of protein from any plant source. The amount of protein found in lentils is up to 35%, which is comparable to red meat, poultry, fish, and dairy products making it a great source for vegans & vegetarians alike. They are also a great source of dietary fiber which helps to reduce the risk of diabetes. Other nutritious components found are magnesium, which helps in relaxing cardiovascular muscles and lowering blood pressure. Lentils are a good source of many vitamins, including vitamin B3, which plays a significant role in boosting the digestive and nervous systems. High in iron, phosphorous, copper, vitamin B1, and potassium. Lentils start fermenting after entering the digestive system and subsequently release gases, too much lentil consumption should be avoided unless you don’t mind being a bit gassy!