Lentil Soup with Leeks

With resistant starches from the green lentils and inulin from both the leeks and garlic, this recipe has the Live Dirty, Eat Clean name all over it. Make a batch of this nourishing soup over the weekend, and enjoy a few hearty meals throughout the week. Freeze any leftovers in individual containers to pull out in a pinch.



3 tablespoons olive oil

2 medium leeks, chopped (white parts only)

1 tablespoon garlic, minced

1 tablespoon fresh oregano, chopped (or 1 teaspoon dried)

1 teaspoon ground cumin

4 carrots, sliced in rounds

4 stalks celery, thinly sliced

8 cups vegetable broth

2 cups French green lentils, rinsed

½ cup tomato paste

3 cups spinach (reserve until end)

½ lemon

Sea salt and freshly group black pepper to taste


HEAT THE OLIVE OIL in a large pan or Dutch oven over medium heat. Add the leeks, garlic, oregano, and cumin. Cook until the vegetables are soft, about 4 to 5 minutes. Next, add the carrots and celery and sauté for an additional 8 minutes. Add the broth, lentils, and tomato paste to the pot and bring to a boil. Reduce the heat to a low simmer and cook for 60 to 70 minutes. The soup is done when the lentils are soft. Remove the pot from the heat and add the spinach. Cover the pot on for an additional 5 minutes to wilt the spinach. Squeeze the juice from the half lemon into the soup and stir. Season with salt and pepper to taste.

Recipe by Elise Museles of Kale and Chocolate. First appeared in The Microbiome Solution (Penguin 2015).