Additional ingredients (not to be juiced):
  • 1 medium onion, chopped
  • 2 cups red lentils
  • ¼ cup extra virgin olive oil
  • 8 cups water
  • 1 ½ tsp sea salt
  • 2 tsp turmeric
  • 1 tsp garlic powder
  • 1 tsp ground black pepper
  1. Place large pot on the stove and set the heat to medium. Add extra virgin olive oil and onions. Saute and stir onions until they are translucent. Add lentils. Stir for 1-2 mins. Add pulp and stir continuously for 2-4 minutes. Add water, spices and stir. Let it boil for 1-2 minutes. Cover and let simmer for 45-60 minutes. After the lentils have cooked, turn the heat off and set aside. Get your electric hand blender and use the high setting while stirring. Blend until the consistency is smooth. Serve as a soup, over organic rice/quinoa, or as base sauce for baked wild caught salmon or fish of your choice. *You can cut the recipe in half to make a smaller portion. Any leftovers can be placed into containers and placed into the freezer for up to a month.
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