Lentil soup is one of my favorite things to have in the fridge or freezer. It is easy
I love soup. I could soup all winter long , and lentils are the one of the easiest and healthiest proteins to have on hand: rich in fibre, beta carotene, potassium and antioxidants, as well as Vitamin A, lentils help nurture our gut with good prebiotics. Great tinned tomatoes should be a staple in your pantry, and adding This soup will take five minutes to throw together for a nourishing lunch or snack.
INGREDIENTS
- 1 tablespoon olive oil
- 2 onions
- 2 large knobs of ginger, finely minced
- 4 medium carrots, diced
- 2 stalks celery, diced
- 2 cups brown lentils
- 1 tablespoon fresh grated turmeric root or 1 teaspoon ground turmeric
- 1 tsp cumin
- 1 tsp coriander
- 8 cups vegetable broth or water
- 1 small tin of organic diced tomatoes or 4 large tomatoes, diced.
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- I head of fresh cilantro or parsley
- Coconut cream swirled on top (optional but delish)
INSTRUCTIONS
- Heat oil in a large soup pot over medium-low.
- Add onion, stir. Cook for 5-7 minutes, until the onions begin to brown.
- Add carrots and celery, cook for 3-5 more minutes, until the vegetables soften.
- Add turmeric, garlic and ginger; stir until the vegetables are coated.
- Cook for 1 minute, until fragrant.
- Add broth or water, tomatoes and juice salt, and pepper; stir. Bring to a boil.
- Cover and reduce heat.
- Simmer for 10-15 minutes.. When the carrots are super soft, pull from heat and allow to cool.
- Take half of the soup and puree in high speed blender and puree until smooth.
- Place it back on the stove with the chunky half of the soup.
- When ready to serve, mix in tons of fresh cilantro or parsley.
