I was introduced to lentil soup when visiting a friend in Vancouver. It was always rainy and cold. I was alone for days waiting for my friend to come home. To kill time I walked to the local grocery store and picked up onions, carrots and lentils.
Here at the edge of the city, I tried my first lentil soup. It was hearty and heart warming. I decided to experience with lentil soup different recipes. The recipe below is quick and easy and yummy.
Lentils originally came from the Middle East, travelled to Spain and then all of Europe. These different cultures have added each there own flavors.
Lentils are high in protein and fiber and full of nutrition such as magnesium, potassium and zinc. The legumes are high in polyphenols which have strong antioxidant, anti-inflammatory effects.
The lentils used in this recipe are red lentils. I did this on purpose because it cooks faster.
This dish is gluten-free, vegan, dairy free. It’s perfect to eat when you are in need of protein. It is low budget.
Things to eat with it? (for hungry stomachs)
Salad, fruit, pudding for dessert if you like. Usually I don’t snack on crackers with this soup because it is filling. But if you do crave crackers, my suggestion would be a light pita bread cracker.
Fall Lentil Soup
Ingredients
- 1½ cups red lentils soak for 2 hours
- 1 medium onion sliced
- 4 cloves garlic minced
- 4 large carrots sliced
- ⅔ cups crushed tomatoes
- ½ can coconut milk lite
- 1 tsp ginger grated
- 1 tsp rosemary
- ½ tsp tumeric
Instructions
- With a tablespoon of avocado oil (or vegetable broth) saute the onion until soft. Add the garlic and ginger.
- Add in tumeric and rosemary. Stir until you smell the aroma.
- Add in lentils and fill the pan with water enough to cover the lentils and the pan is half full. Stir and let it boil. Cook on medium high for 15 minutes.
- When the lentils are soft, add the carrots. Cook for 8 more minutes. Add coconut milk and the crushed tomatoes add salt to taste. Cook for 2 more minutes. Serve hot or warm.