Spicy Garlic Lentil Noodle Soup
Serves 4-6
This isn't the prettiest soup in the world but it really helped me out this weekend when I was sick with a cold. In fact I think this is going to be my go-to soup for sick days! There's a ridiculous amount of garlic in here as well as some lemon zest to boost your immune system right up. The red chili flakes will clear out your sinus' and the lentils provide protein and iron. I ate this soup all weekend long, and yes, I reeked of garlic but I also got better faster and that's all that matters!
- Zest of one Lemon
- 1/2 tsp Black pepper
- 1 large Bay leaf
- 2 medium Potatoes, diced small (2 cups)
- 2 tsp Sea salt, or to taste
- 1 Celery stalk, sliced
- 12 Garlic cloves, pressed (If you're not sick you can put half the amount of garlic!)
- 1/2 tsp Rosemary
- 1/2 tsp Red chili flakes
- 1/2 cup uncooked brown or green Lentils
- 2 tbsp Olive oil
- 3 oz Spaghetti, cut into thirds (I used whole wheat)
- 1 cup diced Onion
- 8 cups Water
- Heat the olive oil in a large stock pot over medium heat. Once hot, add onions, celery and red chili flakes and cook for 3 minutes. Add garlic and cook and stir for an additional minute.
- Add bay leaf, pepper, salt, rosemary, water, lentils and potatoes and bring to a boil over medium high heat. Cover the pot halfway, lower the heart to medium low and simmer for about 30 minutes until lentils are tender, adding the spaghetti during the last 20 minutes. Turn off the heat mix in lemon zest and serve hot.