Soothing Red Lentil Soup

Satisfying and nutritious with tumeric, lenils, and dark greens. It’s also an economical meal with a simple ingredients list. I also like to blend with an immersion blender in the pot before serving for a smoother texture.

I find it useful to keep greens (that tend to perish quickly) in the freezer. Gently washing, drying, and stripping most of the tough stems then freezing in ziploc bags, you can use fresh Summer greens through out the year. Just crush them a bit and sprinkle the leaf pieces into your soup!

To avoid a bitter taste, make sure spices like tumeric are fresh (avoid using spices over 6 mos old) and always saute spices with oil for the very best curry flavor.

Red Lentil Soup
from The Whole Life Nutrition Kitchen

2 to 3 tablespoons extra virgin olive oil
1 large onion, chopped
2 to 3 cloves garlic, crushed (or more)
1 to 2 teaspoons grated fresh ginger
2 teaspoons mild curry powder
2 cups red lentils
8 cups water or veggie stock (or a mixture of both)
4 large carrots, peeled and sliced
2 – 4 cups thinly sliced chard (or kale, spinach, collards)
1 1/2 – 2 tablespoons freshly squeezed lemon juice
2 teaspoons Herbamare or sea salt

Heat the olive oil in a large stockpot (8-quart). Add the onions and saute for about 5 minutes. Add the garlic, ginger, and curry powder and saute for 5-10 minutes at medium low heat, stirring every so often to prevent any burning.

Add the red lentils and water or stock. I like to prep the carrots at this point. It’s just nice to get the lentils cooking first to save time. Then add the carrots, cover the pot, and simmer for about an hour total (start time after adding liquid and lentils).

Turn off heat, add greens (if added to early they lose nutritional value and colour), lemon, and salt. Stir it all together and let it rest for about five minutes for the greens to soften. Blend lightly if desired.

*I recently started with this recipe as a base but altered it and we loved it too. We used half chicken broth and half water, and added changed up a few of the other ingredients. I added coconut cream, 2 diced med sweet potatoes, peas, no leafy greens and only half a squeezed lemon added at the end. It made creamy and comforting soup.

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4 thoughts on “Soothing Red Lentil Soup

  1. Do you use dried lentils or canned? And could I use a different colour of lentils or is red best?

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