Red Lentil Soup
Ingredients:
2 cups red lentils, rinsed and drained
1 32 oz. box of veggie broth
½ medium white onion, chopped
4 cloves of garlic, minced
1 14.5 oz can of diced tomatoes
1 bunch of spinach stems removed
2 large carrots, cut into slices
2 stalks of celery, cut into slices
1 tbsp. grated ginger
1 tbsp. grated turmeric
1 tsp. Cayenne (optional)
Small bunch cilantro and a few chopped peanuts for garnish
Splash of avocado oil
Instructions:
In a large pot, heat the oil over medium heat.
Add the onions and saute for 3 minutes or until softened
Add the carrots and celery and saute for additional 3 minutes until the veggie are al dente
Add the garlic and saute for another minute
Remove and keep the carrots and celery
Add the lentils, broth & spinach
Simmer for 3 minutes and then blend (pour into blender or use an immersion blender)
Return the carrots & celery to the pot
Add the tomatoes, ginger, turmeric and cayenne and simmer for 5 minutes
Serve with a few sprigs of cilantro and peanuts
Notes:
I keep the soup in the original cooking pot in the fridge for a day or two to let the flavors intermingle. It’s always better the day (or two) after it was made.
RINSE your lentil thoroughly
This is a great “meal prep” (freeze and store) option because it is so easy and healthy!
