The 7-day Shred Soup


  • 1 1/2 tablespoons extra virgin olive oil
  • 1 cup onion, chopped
  • 1 clove garlic, minced
  • 1 handful spinach
  • 1/2 teaspoon fresh ginger, finely chopped
  • 1/2 teaspoon cumin
  • 1/2 teaspoon dried basil
  • 2 pinches salt, plus more to taste
  • 1/2 cup carrots, chopped
  • 1/2 cup potatoes, chopped
  • 3 large tomatoes, chopped
  • 3 cups low-sodium vegetable broth
  • 1 cup water
  • 1 cup brown lentils
  • Ground black pepper, to taste


  1. In a medium-to -large pot, heat the olive oil over medium-high heat.
  2. Add the onions and garlic and saute for 1 minute.
  3. Add ginger and saute for 1 minute.
  4. Add in cumin, dried basil, and salt, and cook for 2 minutes, stirring constantly so it doesn’t burn.
  5. Add in carrots, potatoes, tomatoes, vegetable broth, water, and lentils and bring it to a boil.
  6. Once boiling, reduce the heat and simmer for 30-45 minutes, or until the lentils and carrots are soft.
  7. Add the spinach and cook until slightly wilted.
  8. Add salt and pepper to taste, and serve hot.
  9. Note: You may want to double this soup to make sure it lasts you all week.

Source:  Pink Method

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