the best lentil soup ever.

lentil soupRecently, I visited one of my favorite people, Meg, (and her also-pretty-darn-cool) husband in Toronto. 

This fabulous lady and I have been the best of friends since university: she is a farmers market connoisseur, in addition to being an incredible yoga teacher, fabulous cook, mama-to-be {any minute now!}, and the wisdom behind Pure Happiness.  We often swap recipes and food ideas, and on my most recent trip, I was treated to the glorious decadence of this soup. I just had to share! 

I've since made a batch at home (which this recipe reflects), although Meg's version has the option to include real butter, less garlic, and no cinnamon. 

Personally, I'm a big fan of chunky soup, so while the original recipe calls for blending the whole batch (either in a stand blender or with an immersion blender), I opted for blending just 2 cups of the mixture and tossing them back into the pot. There is something uber satisfying about being able to chew a soup, no? It's one of my favorite tricks for feeling like you're eating more than you actually are. {Did you know? The body uses how many 'chews' it's performed as one of the measures of fullness. Something to think about next time you're inhaling a meal. It's also partly why smoothies aren't always the most filling of food options. Do you find that, too?}

But back to the recipe... it's so good! Check it out below. With just a few minutes of active time, this is a dinner that can come together quickly after work, and while it cooks up, you can go tackle something else that needs your attention. The lentils will take care of themselves. :)

Enjoy!

amy be well signature

 

 

 

 

Looking for more fun foodie ideas? Check out Eat Deliciously, Live Vibrantly: 9 simple recipes for a week of great eating. They all take less than 30 minutes to put together, plus they're all plant-based and gluten-free! 

best lentil soup ever
Yields 6
A luxuriously creamy blend of lentils, coconut milk
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Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Ingredients
  1. 2 tbsp coconut oil
  2. 1 small red onion, chopped
  3. 4 cloves garlic, chopped
  4. 1/2 tsp red pepper flakes
  5. 6 cups vegetable broth or water
  6. 1 1/2 cups green lentils
  7. 3 tbsp vegan butter
  8. 1 tbsp Indian curry powder
  9. 1 tsp cinnamon
  10. 1/2 cup coconut milk
  11. 1/4 tsp sea salt
  12. 1 bunch of green onions or chives, minced
Instructions
  1. 1. Heat coconut oil on the stove. Add the onion and garlic, then saute until softened (about 2-3 minutes).
  2. 2. Add broth and lentils. Cover and simmer ~40 minutes, until the lentils are cooked.
  3. 3. Meanwhile, heat the vegan butter in a small saucepan over medium heat. Once it melts, stir in the curry powder and cinnamon, mixing until combined. Let cook together for one minute.
  4. 4. Remove soup from the heat, add coconut milk + salt, and puree with an immersion blender (you can also transfer about 2 cups of liquid to the blender, puree, and return to the pot). Stir in half of your melted butter mixture.
  5. 5. When ready to serve, transfer portions to bowls then drizzle with the remaining butter and minced green onions.
Adapted from Pure Happiness
Adapted from Pure Happiness
From The Ground Up Wellness http://fromthegroundupwellness.com/
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Posted in dinner, gluten-free recipes, health coaching info, homepage featured, recipes
2 comments on “the best lentil soup ever.
  1. jf says:

    Thanks A. I’ll make it this week!

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