Creamy Asparagus and Red Lentil Soup

By Barb Minemier, Your Healthy Truth
​
Barb is a Nutrition Coach. 
​She can be reached at [email protected]

Creamy Asparagus and Red Lentil Soup

​Ingredients

• 1 tablespoon coconut or olive oil
• 2 leeks
• 8 – 10 fresh tarragon leaves or 3/4 teaspoon dried
• 1 cup dried red lentils
• 1 1b. asparagus
• 6 cups vegetable broth or water (I used a combo)
• mineral salt & fresh cracked pepper, to taste
• juice of 1 lemon

Prep Veggies

Trim both ends off the leeks, we’ll be using the white and light green parts only. Make a slit down the center lengthwise and run under cool water to remove any debris/dirt that may have collected between the layers. Lay on flat surface, thinly slice widthwise. Trim asparagus ends and discard. Cut remaining asparagus into 1 inch pieces.

Cook

In a large pot or dutch oven, heat oil over medium heat. Add leeks and saute for about 5 minutes, or until softened. Add in tarragon, lentils, asparagus, vegetable broth and salt & pepper. Bring to a boil, cover, reduce heat and simmer for 15 – 20 minutes. Let cool a bit. Using an immersion blender, puree soup until desired consistency. You can also puree using a blender or food processor (this method will most likely require you to puree in 2 batches). Once pureed, add back to the stove and add juice of 1 lemon, give a good stir. Add more water as needed to thin. No more than 1 cup should be needed. Taste for seasoning, and heat on low, as needed, to warm.

Barb is a Nutrition Coach and can be reached at [email protected]