Tara Postnikoff of Healthy Eating Active Living shares a great summer soup recipe. The perfect light and zesty soup for a hot summers day.

Ingredients:

2-3 leeks

3 cloves garlic

2 cups red lentils

6 cups water

3 cups arugula, chopped

3 cups spinach, chopped

2 cups cilantro, chopped

1/2 cup freshly squeezed lemon juice

2 tbsp lemon rind

1 tsp sea salt

Method:

Chop leeks and garlic finely by hand or using a food processor before sauteing on medium heat in olive or coconut oil. Add 6 cups of water, bring to a boil and add red lentils. Cover pot, and cook until lentils are tender, about 20-25 minutes. Add chopped greens and cilantro, lemon juice, rind and sea salt and cook on low for 3 minutes until greens are lightly wilted.

Originally published at HEAL