Welcome to the easiest, yummiest and delicious soup I’ve ever made. I always thought of soup as is for someone who is sick but I was wrong, not when you have something like this on your bowl! It’s so delicious and healthy, every bite is bursting with hearty flavor.
I love how there’s all these different types of soups out there nowadays. The only soups I’ve known are Tomato Soup, Chicken corn soup and Sweet corn soup, (TBH, I wasn’t really into soups so didn’t care much to look around)…but then I came across this one and a few other similar ones and I was like “Wow, I gotta try it” lol late bloomer I know!
I have a feeling, i’ll be making a lot of soups in the near future. Stay tuned for those! As for now, try this one and let me know what you think.
- 1 large yellow onion finely chopped
- 3 cloves of garlic, minced
- 1/2 cup of finely chopped carrots
- 1/2 cup of finely chopped red bell peppers
- 1 tbsp of olive oil (you could also sub with coconut oil)
- 2 tbsp of curry powder
- 1/2 tsp of cumin
- 1 tsp of turmeric
- 1 tsp of chilli flakes (completely optional)
- 6 cups of organic, low-sodium chicken or vegetable stock
- 1 cup of yellow, red, or french green lentils *do not use canned, cooked lentils. I used yellow lentils in this recipe.
- sea salt & ground pepper to taste – I personally don’t add salt as the broth already has some.
- a drizzle of unsweetened coconut yogurt or plain greek yogurt
- fresh mint leaves for garnish
- a pinch of olive oil for drizzling
- pepita seeds for a healthy, nutrient-filled crunch
- Turn on a large stock pot to medium heat and add the 1 tbsp of olive oil.
- When the oil is hot, add the onions, carrots, & red bell peppers. Let them all soften & when the onions are translucent-add the garlic, turmeric, cumin & curry powder. Cook for about 3 minutes. If you’re going to add chilli flakes, now’s the time. Give the veggies a good stir.
- Add the uncooked lentils & the vegetable or chicken stock. Bring everything to a boil.
- Reduce to a simmer (on medium heat) & cook for another 30-40 minutes, or until the lentils are tender & ready
- You may add sea salt or pepper to taste & continue to stir
- Drizzle each bowl with yogurt & a little olive oil & garnish with fresh mint leaves. Fresh bay leaves also go well with this soup!
Tips & Hints: I also turn this into a thicker “curry” by adding 4 cups of water as opposed to 6 cups and letting it cook longer, until most of the water is absorbed. This recipe is very versatile. I eat the lentil curry over brown rice for a high-protein vegan meal. Or you could have it as a side, with lean protein. There’s something for everybody!
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Lots of love,
Recipe Credit: Aleyda