Wholesome Spicy Lentil Soup

Here comes another great heart-warming soup from me to you.  With the help of Oh She Glows.  This recipe was adapted from the Glowing Spicy Lentil Soup recipe that I thought was originally delicious but I thought could be souped up by adding some of my favorite foods (get it?? souped up?).

I’ll keep this post simple like the soup itself.  You can make this soup on the weekend for meals throughout the week, or any time and freeze leftovers for days you don’t feel like cooking.  It is a wonderfully aromatic and creamy soup that takes only about 30 minutes to make.  I want to just keep making it back to back but think that it may be a sign of OCD 😉  Try this soup on the family and serve with toasted bread slathered in hummus or a baguette with melted cheese.  So simple and so beautiful.

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Wholesome Spicy Lentil Soup

Serves 4

Ingredients

1 Tbsp grapeseed oil

1 large yellow onion, diced

2 large garlic cloves, minced

4 oz white or cremini mushrooms, cleaned and quartered

1 red pepper, chopped

2 white potatoes, roughly chopped

2 tsp ground turmeric

1 1/2 tsp ground cumin

1/2 tsp cinnamon

1 15oz can diced tomatoes

1 15 oz can coconut milk (full fat will result in a creamier soup)

3/4 cup uncooked red lentils, rinsed and drained

3 1/2 cups low sodium vegetable broth

1 tsp sea salt

freshly ground black pepper

2 handfuls spinach

2 tsp lime juice

Directions:

  1. Heat a large pot over medium heat.  Once hot add in the oil and 30 seconds later add the onion.  Saute for a few minutes (around 4 min) and add the garlic, potatoes, and red pepper.  Cook another 3 or 4 minutes.
  2. Stir in the turmeric, cumin, and cinnamon and cook another minute, until fragrant.
  3. Add in the lentils, tomatoes, coconut milk, and veggie broth. Stir to combine.  Add 1/2 tsp salt and some ground pepper. Increase heat until the soup boils and then turn down to a simmer.
  4. Simmer for around 20 minutes uncovered, or until the lentils are cooked. Add in the spinach and stir until the spinach is wilted. Adjust seasoning and add more salt if needed.
  5. Before serving mix in the lime juice.

Enjoy!

 

 

Hearty Lentil Vegetable Soup

So fall has suddenly leaped into being and the trees are quickly dropping their leaves.  The air is brisk and change is in the air.

I’ve been away the last few weeks for work up North.  It is always great to get out of the office and experience  nature at its finest.  However, being away from home, eating differently than I’m used to (sometimes soup straight out of a can!), and working hard outside for 10 to 12 hours at a time can really zap your energy.  I ended up coming home feeling absolutely drained.  I didn’t have the energy to do anything I usually love to do.  Even cooking was a struggle.  So thank goodness after finishing this work week in the office, I have a long weekend to look forward to.  And what have I done to create some balance in my life?  I have slept like the dead.  For hours and hours.  It’s one of the crazy things about me.  I sleep more than is normal and need a lot of it to function.  I’m talking at least 9 hours a night.

What else have I done?  Forced myself in the cold mornings to make myself smoothies chalked full of healthy ingredients, like my favorite green smoothie.  I’ve started taking my multivitamin, calcium and magnesium, Vitamin D drops, maca, spirulina, ashwaganda, etc.  and I’m starting to feel more myself.  Today I sat down with some tea and a good book and just relaxed.  There is nothing better than letting your body and mind let go and have some down time.Relaxing with tea

And what better way to full myself for dinner than a delicious, filling, and heart-warming soup.

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Hearty Vegetable Lentil Soup

Serves 4

Ingredients:

1 Tbsp grapeseed oil

1 large yellow onion

4 cloves garlic, minced

3 medium carrots, peeled and chopped

2 medium celery stalks, chopped

1/2 red pepper, chopped

2 teaspoons ground cumin

1.5 teaspoons ground thyme

1 teaspoon ground turmeric

1 14-oz can diced tomatoes

3/4 cup dried green or brown lentils, rinsed

5 cups vegetable stock

2 handfuls spinach, torn apart

1 teaspoon white wine vinegar

salt and pepper for seasoning

  1. Heat oil on medium in a large pot.  Once hot, add the onions and saute around 5 minutes, until soft and partially translucent.  Add in garlic and saute another 30 seconds.
  2. Add to pot the carrots, celery, and pepper.  Saute another few minutes.
  3. Add cumin, thyme, and turmeric and mix together.
  4. Add the rinsed lentils, diced tomatoes and vegetable stock.  Bring to a low boil and then simmer for 20-25 minutes or until lentils are cooked.
  5. Add spinach and white wine vinegar.
  6. Season to taste.

This recipe is incredibly easy and goes well with crackers or toasted bread and hummus.  To make even more hearty add in peeled and chopped potatoes with the other veggies.

Enjoy!!

Creamy Tomato Soup

I was sitting at work today searching through my go-to food blogs for something that would tickle my fancy and excite me for dinner.  I starting looking at photos, which is almost entirely how I base my opinions of food and I know is as bad as judging a book by it’s cover, but I realized that what I felt like without a doubt was a creamy tomato soup.

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Tomato Soup from Blissful Basil

I remember waaaay back when, I used to go to a baby sitters after school and my after school snack was usually bologna sandwiches and canned tomato soup.  Over time I learned to hate both of those things with a passion.  In fact, one day the sandwich and soup was placed in front of me and I burst into tears because I couldn’t bear eating it even one more time. Bologna was off the table as of that day and I still have a very serious aversion to Campbell’s canned tomato soup.

Anyway, far from the thought of canned soup I searched the internet for what looked like a delicious homemade tomato soup.  I dislike putting cashews in things so I stayed away from any recipes with cashew.  Low and behold I fell upon a recipe from one of my favorite food blogs, Blissful Basil.  Their tomato soup recipe uses cauliflower to make the soup creamy instead of cashews.  Added benefit – cauliflower is cheaper than cashews and work just as well to cream up this soup!

Creamy Tomato Soup from Blissful Basil
Creamy Tomato Soup from Blissful Basil

I usually try a recipe for the first time without changing very much, just to see how I would alter it in the future, if I felt I wanted to make it more personalized to my tastes.  I’d say next time I’d remove the pepper, as I really don’t like them for some reason (I wish I did!) but for those of you who like them, add away!

You can find the recipe here.  Let me know if you make this recipe and what you may have changed to make it yours.  I added grilled cheese sandwiches.  I mean, that’s always a winning combination!