Second Day Soup

I call this soup “second day” because this recipe loves leftovers as ingredients, but also it just tastes so good the second day after making it. Feel free to riff off of the whole food ingredients and make this savory stew-like soup all your own:

2 cups dried red or yellow lentils, soaked in water for at least one hour, ideally at least 4.

Leftover roasted butternut squash and sweet potato, about 3 cups worth. Carrots work well, too!

1 small yellow onion, diced.

2 cloves garlic, chopped.

Olive oil or coconut oil

3-4 leaves of kale, chopped.

1 large tomato, diced. (Or a can of diced tomatoes, drained. Whatever you’ve got!)

Handful of fresh herbs, ideally cilantro (supports liver detoxifying and removal of heavy metals)

1 teaspoon miso

1 teaspoon turmeric

Sea salt & pepper

Over medium heat, sauté aromatics in a gentle pour of oil along with a pinch of salt and dash of pepper in a soup pot. Stirring occasionally. Once soft and fragrant, add leftover root veggies to pot, stirring often as not to allow your starches to stick while they warm.

Rinse lentils and add to pot, along with 2 1/2 cups water (or stock if you have some on hand, but water will suffice). Bring to a low boil, then reduce to a simmer and cover for 15 minutes. Add another 1/2 cup water if needed as lentils absorb too much cooking water.

Add miso, turmeric, a bit more pepper and cook for another 5 minutes until lentils are sprouted and soft. Removing about half of the soup from the pot, blend gentle until a thick puree is achieved and add back to remaining ingredients pot. Stir in kale, tomatoes and a bit more seasoning and allow to simmer for a few minutes.

Serve with a dollop of cashew yogurt, slices of avocado, herbs and hot sauce, if you dare. For a second day switch-up serve warm over brown rice, as a breakfast bowl with a poached egg and extra greens, or simply blend with coconut milk until smooth for a sipping soup to-go.