The first installment of the Yearlong Retreat has invited us to focus on self-care. Many folks have identified a desire to provide the body with more nutritious meals. Next, we get to see what stands in the way of our heart's desire: “But.... it takes too long, I don't have the time, I don't know what to do, it's too hard.....” on and on goes the drone. Well, here is a recipe to give the voices of egocentric karmic conditioning/self-hate the old heave-ho. Oh the joy of proving once again that they are lying liars!!
Express Red Lentil Soup from Oh She Glows by Angela Liddon
Prep time: 10 minutes
Cook time: 20 minutes
Makes: 8 cups
1 T olive oil
1 medium/large onion, peeled and diced
4 medium garlic cloves, grated
2 cups red lentils, rinsed and drained
1.5 teaspoons pink salt
Freshly ground black pepper to taste
4 cups veggie broth
2 cups water
¼ cup fresh lemon juice, or more to taste
5-6 ounces of baby spinach or chopped greens of choice
Fresh or dried dill
1.) Add the oil, onion and garlic to a large pot with a pinch of salt. Cook for around four to five minutes on medium heat, until onion is soft.
2.) Add the lentils, pepper, broth, and water. Bring to a boil. Immediately reduce heat to medium-low, cover, and simmer for 20-25 minutes, until lentils are soft.
3.) Turn off the heat and add lemon juice, salt and pepper to taste.
4.) Chop the spinach and then stir it into the soup until it wilts.
5.) Serve with desired toppings. Leftovers will keep in the fridge for three to four days. It freezes well for 1-2 months.