Lentil, carrot, and kale soup with crème fraîche and dill is a nourishing meal and perfect for a cold day.
For this soup, I recommend soaking the lentils overnight. This is an important step because lentils contain anti-nutrients that require neutralization. In fact, this goes for all nuts, seeds, grains and legumes. Nuts and seeds contain enzyme inhibitors that block digestion – potentially causing negative effects on the health of the body. Grains and legumes contain phytic acid that robs the body of important minerals like magnesium, calcium, zinc, copper and iron.
Over time, when we consume these foods without properly preparing them, serious health issues like leaky gut, irritable bowel syndrome (IBS), and autoimmune problems can arise.
Soaking these lentils may sound intimidating, but it’s actually very easy! It basically involves putting the food in a bowl, covering it with water, adding a neutralizer, letting it sit at room temperature, and then draining.
It takes a little forethought, but your body will certainly thank you! Here’s more info on this topic.
You can make this soup with various other vegetables if you’d like. Switching out the carrots for other root vegetables, or the kale for other leafy greens would be a fun way to use up whatever you have on hand!