Bone Broth Lentil Soup
Spiritual Nutrition:
⚪️ White (Crown)
Fresh thyme — promotes mental purification, clarity, and divine connection
🟣 Purple (Third Eye)
Red onion — supports intuitive insight, perception, and energetic release
🟢 Green (Heart)
Kale — strengthens emotional resilience, lineage vitality, and cellular growth
💛 Yellow (Solar Plexus)
Carrots + garlic — fuel digestive strength, immune vitality, and inner clarity
🔴 Red (Root)
Bone broth + French green lentils — deeply grounding, mineral-rich, and stabilizing nourishment
Nourishment Notes
Bone broth is not a trend. It’s a remembering.
Of what nourishes. Of what grounds.
Of what your great-grandmother probably had simmering while the sun rose.
This isn’t just soup stock.
It’s liquid minerals. Collagen magic. Soul fuel.
A daily dose of ancestral care—sipped from a handmade mug, slow and steamy, like a prayer.
We don’t drink bone broth to be trendy.
We drink it because our joints ache less.
Because our wombs feel more supported.
Because our nervous systems thank us.
Simmered with intention. Salted just right.
Always from pasture-raised animals. Always with reverence.
Sometimes with herbs from the garden. Sometimes just bones, water, and time.
Your body remembers this kind of nourishment.
It’s not new. It’s native. It’s necessary.
Serves: 6 friends
Cook Time: 35 minutes
Ingredients
Local Organic Carrots – 3 large, cut into bite-size half moons
Red Onion – 1, diced
Fresh Garlic – 3 cloves, chopped
Organic Celery – 3 stalks, thinly sliced
Dried Oregano – 1 tsp
Fresh or Dried Thyme – ½ tbsp
Ground Cumin – ½ tbsp
French Green Lentils – 1 cup
Fire-Roasted Tomatoes – 8 oz can
High-Quality Bone Broth – 6 cups (preferably local or homemade)
Local Kale – 1 bunch, stripped from stems and sliced
Method
Heat a Dutch oven over medium-high heat and coat the bottom with olive oil. Add carrots, onion, celery, garlic, oregano, thyme, and cumin. Sauté until fragrant and beginning to soften, about 5 minutes. Add lentils and let them mingle with the aromatics for a minute or two. Stir in the fire-roasted tomatoes and bone broth. Bring to a gentle boil, then reduce heat, cover, and simmer for 25 minutes. Uncover, add the kale, and cook for an additional 4 minutes.
Serve in bowls with shaved Parmesan, fresh basil, and crushed red pepper. Tear a piece of sourdough boule with your hands and enjoy the medicine of this moment.
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