Lilly’s Bean & Greens Lentil Soup

Prep Notes

Cooking greens and beans together improves digestion, and assimilation of nutrients.  Greens specially organic greens carry components that help the digestion of proteins like beans. It also save us time in the kitchen, as it is practical and easy to cook a complete meal in one pot.


         8 cups organic vegetable broth or water

         1 cup organic beluga black lentil (soak overnight)

         1 medium carrot

         3-4 leaves organic green cabbage

         organic collard greens (3 big leaves)

         1 stalk celery

         3 leaves organic kale

         1 onion, chopped

         5 inch kelp seaweed

         2 cloves garlic, chopped

         ½ cup fresh dill, chopped

         1 tbs. olive oil, ½ tsp. turmeric, 1tsp. cumin, salt to taste

         1tbs. lemon juice (add atserving time)


.    Grind vegetables carrots, celery, kale, cabbage, collards in a food processor until small like a rice size.

.    Mean while in a medium size pot, boil water, onions, seaweed, garlic to create a broth, cover it. After boiling for 5 minutes add rinsed black lentils.

.    Let it cook cover until the lentils are tender, about 15minutes.

.    Stir in the grind vegetables and spices (turmeric, salt, cumin),mix it all well, cover, let it cook in medium-low for 10 minutes, then add dill and olive oil, stir in   several times.

.    Let it stand for 5 minutes cover, serve with lemon juice ontop, stir in all flavors and enjoy it!


Questions?  email Lilly


Lilly Padilla Holistic Health