Recipe: Lentil Soup

Photo by Allison Chelsea

Lentil soup is my favorite way to prepare lentils, which are a great source of fiber and vegan protein. It’s very easy to make with only a handful of ingredients and will keep you feeling full throughout the day. I like to make this for either a vegan dinner, or make a batch and split it up into separate containers for lunch throughout the week! Serve it with pita or garlic naan.

If there is one recipe you make form my site, let it be this! You won’t regret it.

Serves: 2–3

Ingredients:

• 1 yellow onion
• 1 cup carrots
• 3 medium golden potatoes
• 1 cup dry red lentils
• 7 cups of water
• 1 tbsp. chicken bouillon powder
• 1 tbsp. cumin
• 1 tsp. black pepper
• 1 tsp. tumeric
• 1/2 tsp. paprika
• Optional: lemon slices, red pepper flakes, chopped mint

Directions:

• Dice the carrot and onion and cube the potatoes.
• Drizzle a large pot with olive oil and cook the vegetables on high heat for 3–5 mins, then add the red lentils and cook for an additional minute.
• Add the bouillon and spices and give it a quick stir.
• Add in the water, once at a boil, lower to medium heat and simmer uncovered for 30 minutes.
• Once thickened, blend with an immersion blender.
• Enjoy topped with red pepper flakes, lemon slices, or chopped mint and a side of garlic roasted naan!