winter detox vegetable noodle soup_____________________________Big, comforting bowl of nourishing broth filled with lentils and broccoli with light background spice.
Ingredients
- 2 tbsp olive oil
- 1 large shallot, minced
- 1 cup diced carrots
- 1 cup diced celery
- 2 cloves garlic, minced
- 2 tbsp grated ginger
- 1 tsp turmeric
- 1/4 tsp red pepper flakes
- 2 tsp honey
- 1/4 cup lime juice (from 2-3 limes)
- 1/4 cup soy sauce
- 1 cup lentils, dry
- 6 cups vegetable broth or water
- 2 cups broccoli florets
- 2 cups baby kale
- 1/4 cup fresh parsley, roughly chopped
- 8 oz wide noodles such as fettuccini, rice noodles, or egg noodles
- limes, parsley, and green onions, to top
Instructions
- Heat olive oil in a large Dutch oven or sauce pot over medium. Cook shallot, carrot, and celery until soft, about 5-8 minutes. Stir in ginger and garlic until fragrant, about 1 minute more, then mix in turmeric, red pepper flakes, and honey. Add lime juice, soy sauce, lentils, and broth or water. Bring to a boil, then lower to a simmer and cook for 10-12 minutes, then add broccoli and cook until lentils and broccoli soften, about 3-4 minutes more. Stir kale and parsley until kale wilts. Turn off heat and cover pot to keep warm.
- While soup cooks, prepare noodles of choice according to package directions.
- To serve, place a portion of noodles into a bowl, then top with soup and generous amounts of broth. Sprinkle green onions and parsley atop, and squeeze lime juice to finish. Enjoy!