Red Lentil Soup

Red Lentil Soup

We are in the throes of winter and I need warmth! I have been running our fireplace and turning up the heat a bit to stay warm. I love to make soups this time of year to warm me from the inside-out. There is something so comforting about a nice bowl of hot soup. Mmmmmm – I love it. This lentil soup is absolutely delicious and fits the ‘comfort’ bill for sure! I love all lentils, but I particularly like red lentils because of their lovely texture – they literally begin to melt into the soup and give a creaminess that is so satisfying. The flavors in this soup are warm, but not too spicy. I recommend making this soup a day ahead of serving it and let the flavors meld together – it is really delicious the next day after making it. Of course this soup is full of fiber and nutrients that keep your body clean, healthy, strong, and WARM! Enjoy!

Red Lentil Soup 3

Red Lentil Soup 4

1 small leek, chopped and cleaned well

1/2 cup diced carrot

1 celery stalk, diced

1 large garlic clove, minced

1/2 teaspoon curry powder

1/4 teaspoon sea salt

1/8 teaspoon dried thyme

1/8 teaspoon dried rosemary

Freshly ground black pepper to taste

1 cup dried lentils

4 cups vegetable broth

3 large kale leaves, chopped

1 tablespoon fresh lemon juice

In a medium pot over medium heat, add leeks, carrot, celery, garlic, curry powder, sea salt, thyme, rosemary, and black pepper and stir to combine. Add in some vegetable broth to prevent vegetables from sticking to the pan. Cook for about 10 minutes, stirring occasionally. Rinse the lentils. Add the lentils, kale, and vegetable broth and stir to combine. Increase heat to bring mixture to a boil. Once boiling, reduce heat to low, cover, and simmer for 20-30 minutes, until lentils are completely softened. Stir in lemon juice. Serve.

(Adapted from Recipe Source: Plant Powered Families)

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