This is one of my favorite cleansing soups that I created with the help of my Ashtanga teacher, Diana Christianson. You will find information about her Shala at http://www.pacificashtangayoga.com.
There is nothing like the smell of soup bubbling on your stove top and this one is so good for you & tastes so great that you will crave it all the time. This soup is meant to move gently through the digestive tract so the vegetables are cooked until very soft.
All vegetables Organic if possible.
4 medium leeks, white and pale green parts only
4 large carrots, peeled
4 stalks celery
4 small zucchini squash, cut into 1/2″ chunks
1 stalk lemongrass, cut lengthwise.
Juice of one lemon
2 quarts Pacific Organic vegetable broth
2 cups Bob’s Red Mill red lentils
2 TBSP. EVOO (extra virgin olive oil)
In a large stock pot heat the olive oil on medium heat. Cut the leeks in half lengthwise and rinse for sand. Once they are rinsed cut into thin slices. Peel the carrots and cut into 1/2 pieces. Chop the celery into 1/2 pieces also. Add the leeks, carrots and celery and zucchini to the pot and stir to coat with the EVOO, let cook on medium for five minutes. Cut the lemongrass in half and put the pieces into the vegetable mix. Add the two quarts stock and stir together. Bring this to a small boil and then turn to simmer and let it simmer for 30 minutes, covered. Uncover the soup occasionally to check the liquid level and stir.
After thirty minutes add the 2 cups red lentils and stir well. Add more water to the pot in order to cook the lentils if you have to. The water should be about two inches above the veggies once you have put in the lentils. Cook uncovered on simmer for about 45 minutes or until the vegetables and lentils turn soft.
Cool and enjoy. I like to add lemon juice at the end to give a slight citrus burst to the soup. This soup stores in a covered container in the refrigerator for five days. Stir in a little water to reheat if it is too thick. This makes about 4 quarts of soup but it goes really fast!