Weeknight Lentil Soup
Thank God for lentil soup. It's hearty, creamy, comforting and full of protein, fibre and veggies. This is my never-fail, go-to recipe when I can't think of what to make for dinner, because I almost always have the ingredients already lying around. I love to dress it up with avocado, chill flakes, cilantro, a sprinkle of seeds and even sprouts when I have them. I've been making versions of this recipe for years- trust me, this is one you want in your repertoire!
Ingredients:
1 tbsp coconut oil
1 medium sweet potato or yam, diced
2 large carrots, diced
2 stalks celery, diced
1 medium onion, diced
4 cloves garlic, minced
2 tsp cumin powder
1/2 tsp coriander powder
3 cups red lentils, rinsed
4 cups low sodium vegetable broth
2 cups water
1 can full fat coconut milk
2 tsp lemon juice
salt and pepper to taste
Directions:
Melt the coconut oil in a large pot over medium heat. Add the onions, celery and carrots to the pot.
Once onions are soft and translucent, add the garlic and spices to the pot and stir for 1-2 minutes, until fragrant.
Add the broth, water, lentils and sweet potatoes. Bring to a boil then reduce to a simmer and cook for 30 minutes, stirring often to be sure it doesn't boil or stick to the bottom of the pot. Feel free to add a little more water as it cooks if needed.
Once lentils and sweet potatoes are soft and fully cooked, add the coconut milk, salt, pepper and lemon juice to the pot.
If you want the soup to be extra creamy, spoon about 3 cups of the mixture into a blender. Blend it up carefully (let the steam escape!) and add it back to the rest of the soup to thicken it up, then taste again for seasoning.'
I like to let the soup sit on very low heat for at least half an hour to give the flavours a chance to mix nicely before serving with cilantro and chill flakes. Enjoy!
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