Meet Allie.

Allie Mason Hoffberg is the founder of The Health Mason, a
website aimed at empowering women to live healthier, more nutritious, and well-balanced lives. Allie is a certified Integrative Nutrition Health Coach, blogger, and recipe developer, who believes that eating "clean" doesn't need to be difficult or depriving. It is all about balance. Her passion for health and wellness fuels her drive to find simple solutions to eating well, and live a life based on holistic foundations.

Super Simple Veggie Lentil Soup

Super Simple Veggie Lentil Soup

Fall is in full swing here in Baltimore, which has me craving alllll the soup! I quickly whipped this up yesterday and wanted to share since so many of you asked! This is a great base soup recipe on its own, or you can add things to it like I mention below!

Ok so if we’re being totally honest, I almost never write down the ingredients/my method when making soup. I usually wing the recipe and it usually seems to turn out well (it’s pretty hard to mess up basic veggie soups…trust me!). The instructions below may seem a little bare, but typically I just throw everything in the pot and allow it to simmer once the onion, carrots and celery are soft. No need to be methodical, it’s fun to get experimental with things like soup!

Also, feel free to add any other veggies you like. I happened to have zucchini, a potato and kale on hand. This would also be equally as delicious with mushrooms, cauliflower, or all of the above! Go crazy!! I also added chicken sausage to my soup, which made it so delicious! You could add shredded chicken too which would be tasty for a non-vegetarian option! Enjoy!

 Ingredients

  • 4 cups veggie or chicken stock

  • 2 cups water

  • 1 white onion

  • 4-5 celery stalks

  • 3-4 carrots

  • 1 organic zucchini (peeled, cubed)

  • ½ cup split red lentils

  • 2 cloves garlic

  • 1 white potato (peeled, cubed)

  • 2 curly kale leaves (de-ribbed, finely chopped)

  • 1 teaspoon dried basil

  • 1 teaspoon dried parsley

  • 1 teaspoon dried chives

  • 1 teaspoon onion powder

  • 1 tablespoon salt

  • 2 tablespoons olive oil

 Prep:

  1. In a large stock pot, add olive oil, and heat until glistening.

  2. Chop onions, and add to pot. Allow to cook until translucent.

  3. Chop celery and carrots; add to pot. Cover and cook for 15 minutes, stirring occasionally.

  4. Add garlic, herbs and stock to pot, stir and simmer for 5 minutes.

  5. Peel and cube zucchini and potato, and add to pot.

  6. Add lentils, finely chopped kale and water to the pot, and allow to simmer for at least 40 minutes. The longer the soup simmers, the better.

  7. Feel free to add more salt, per your liking. Remember: you can always add more salt, but cannot take it out…so add it gradually.

  8. Once the soup has simmered for 40+ minutes, serve in bowls. Great toppings include chicken sausage, avocado, nutritional yeast, red pepper flakes, etc.

Vegetarian White Bean & Lentil Side

Vegetarian White Bean & Lentil Side

Zucchini Fritters

Zucchini Fritters