French lentils are one of those hardy, warming, satisfying and filling foods. What makes them so filling? Protein of course! Try this recipe. It makes a lot (serves about 6-8 people) so portion it up once you’re done and put any left overs in the freezer. That way, when you’re hungry, you’ve got a meal on hand.

French Lentils with a Flair

Soup Ingredients:

2 cups of French lentils (rinsed and picked over)
1 tbsp of coconut oil
1 large red or yellow onion, chopped
1 tsp of Nature’s Cargo sea salt
3-4 large heirloom tomatoes (roasted and hand crushed with a spatula)
2 cups of filtered water
3 cups of your favorite leafy greens (kale, collards, chards, cabbage)
3 bay leaves

Dill Yogurt Topping (optional):

1.5 tbsp fresh chopped dill
Pinch of Nature’s Cargo sea salt
½ cup of goat’s milk yogurt

Bringing it all together:

1) Boil 6 cups of water in a pot and add the lentils. Cook for approximately 20 minutes, until tender. Drain and put to the side.
2) Wash and de-vein your leafy greens of choice.
3) Prepare the yogurt topping by combining all ingredients. Set aside.
4) In a heavy, large, soup pot, heat the coconut oil over medium heat.
5) Add chopped onion and salt sautéing until tender (a few minutes).
6) Stir in prepared tomatoes, lentils, bay leaves and water, bringing to a simmer and cooking for an additional 5 minutes.
7) Stir in chopped greens and simmer for one minute.
8) Remove from heat.
9) Serve with a dollop of dill yogurt topping. Vegan? Drizzle with your favorite finishing oil – olive, truffle, or sesame.
10) Enjoy!

Switch it up:

– Make more of a stew (thicker consistency) by using less water and try serving over a bed of rice.
– Add other favorite vegetables: squash, sweet potato chunks, beet cubes.
– Spice it up with your favorites: cumin, paprika, crushed chilies, tumeric.