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Black lentils vegies soup –  vegan

 

This is gentle food for recovering after or during a sickness or for dieting not only because has a lot of vegetables but all of them are finely chopped; that means less energy is consumed to break down the food in the stomach, making the nutrients easily available also leaving  more energy to repair the body.

Black lentils has 28% iron.

The recipe is full of fibers witch are very good for intestinal tract, ultimately cleaning it.

Preparation/cooking time: 1hour

 

1 large onion

2-3 carrots

2-5 celery stalks or one small celery root

1 bell pepper

1 parsley root

1-2 large potatoes

Two hands fool of French beans (skip this if not available)

1 cup black lentils (just washed no need to be soaked)

½ tomato paste or 1 cup tomato sauce (or 3 large tomatoes finely chopped)

2 quart water

4-6 garlic cloves (can be skipped)

Salt and pepper to taste

4-5 tbsp vegetable oil

1 bunch of fresh parsley

First in a 5 quart boll put the water, lentils and oil to boil.

 

 

In meanwhile peel, wash and clean the vegetables.

In the food processor chop them very fine and drop them in the boiling water; add the potatoes cut in small cubes. Just bring to a boil, cover the pot and simmer at low till the lentils and potatoes are cooked (20-30 min).

In meanwhile chop the parsley and mince finely the garlic.
After the vegetable are cooked remove from stove, add the garlic, salt and pepper and use the immersion blender, blender or the food processor) to cream very well the soup.

Sprinkle the chopped fresh parsley in top. Can be served with croutons.
The recipe can be improved by adding or any other vegies you love .
I like to bake fresh bread...