This is a hearty soup that includes more vegetables than your average lentil soup. Please use organic ingredients whenever possible, especially for high-pesticide vegetables such as carrots and celery (including celery root).

Ingredients:

1 tablespoon olive or coconut oil

2/3 cup diced celery

1/2 cup diced white or yellow onion

½ cup diced carrots

3 tablespoons diced shallots

1 small parsley root , diced (about ¼ cup, reserve the rest for another recipe -celery root may be substituted–if neither root is available, can be omitted)

1 clove garlic, minced

16 ounces bone broth (I used Broth Masters, which is delicious and makes this soup extra satisfying and nutritious)

16 ounces vegetable stock

1 ¼ cup dry brown lentils (or for a quicker version, 2 cans Eden Organic Lentils with onion and bay leaf –do not drain — or other organic canned lentils with a BPA-free lining)

1 large sprig thyme, leaves stripped and stems discarded

2 teaspoons whole-grain mustard (optional)

2 teaspoons organic red wine vinegar

½ teaspoon fine Celtic sea salt

¼ teaspoon freshly ground pepper

¼ cup each chopped cilantro and parsley leaves (fine stems included)

Rosemary and basil infused olive oil, for drizzling, or a fruity EVOO

Instructions:

1. Heat oil in a tall saucepan over low heat. Sautee celery, onions, carrots, shallots, parsley root, and garlic until onions are translucent.
2. Add vegetable stock and lentils. Add thyme leaves. Cook uncovered until lentils are just tender but not too soft, about 1 hour, 10 minutes. If using canned, allow to simmer 20-30 minutes, or until carrots are crisp-tender.
3. Before serving, add mustard (if using), vinegar, salt and pepper. Ladle into bowls and garnish with cilantro and parsley. Drizzle with olive oil, infused if available.

Serves 4

Celery contains the powerful anti-cancer agent apigenin, which helps prevent tumor events tumor migration and metastasis and increases antioxidant enzymes in the blood.

Carrots offer antioxidants and have other anticancer benefits.

Onions and shallots are a fantastic source of sulfur, which has been found to prevent the growth of tumors and inhibit cancer development by protecting cells from mutating and by promoting apoptosis (cancer cell death). They are also potent antiviral agents.

Cilantro binds to heavy metals such as mercury and escorts them out of the body.

Parsley is a powerful detoxifier that removes high levels of copper and aluminum. It is also is a strong source of apigenin and other anticancer flavonoids and phenolic compounds such as apiin, myristicin, coumarins, luteolin, and quercetin.

Bone broth offers numerous health benefits

Parsley root supports the liver and gallbladder as it is a diuretic and has  blood purifying and hepatic qualities. Parsley root and parsley are high in vitamins A, C, and K and contain much-needed iodine. Parsley root  has a substantial amount of flavonoids and is a strong antioxidant.

Celery root adds flavor and an abundance of essential vitamins and minerals our bodies need for optimal health, especially vitamin B6.

 

Elyn

~~If you don’t know your options, you don’t have any~~

Elyn Jacobs is a breast cancer survivor and certified holistic cancer strategist who helps people make better, healthier, non-toxic choices. She emphasizes the critical nature of addressing the root cause of cancer and not just its presenting symptoms (such as the tumor). Elyn specializes in understanding the role of estrogen in breast cancer and debunks the myths associated. She is a Contributing Editor for The Truth About Cancer and was creator and host of the Survive and Live Well Radio Show on the Cancer Support Network. Elyn is on the Medical Advisory Board for BeatCancer.Org and is on the Advisory Board to the Radical Remission Project. Elyn was the former Executive Director of the Emerald Heart Cancer Foundation. Contact Elyn via her website. Elyn offers consults via Skype, phone or in person.

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