Easy Lentil Soup
Looking for an easy homemade meal? Well, it doesn't get much easy than lentil soup. With minimal ingredients (don't be fooled here, you can add or subtract many of my add-ins), this comes together in well under 30 minutes. So delicious and satisfying, I can literally eat this for breakfast! This is also a very versatile dish, one that you can adjust to your individual taste buds. Try adding tomatoes if you like, or enhance it's anti-inflammatory benefits with some turmeric. You really can't go wrong with this one.
In many cultures, lentil soup is used as a regular cleansing food and makes for a great "reset" meal after periods of indulgence. Lentils are considered a superfood since they have such an impressive amount of nutritional benefits. In addition to being an amazing source of protein, carbohydrate, and fiber, they are also rich in calcium, iron, phosphorous and B vitamins. So go ahead, get your lentil on!
Easy Red Lentil Soup
1 Tbsp ghee, (or sub ½ cup vegetable broth)
1 large shallot, chopped
1 large organic carrot, scrubbed and diced
1 tsp fresh ginger, grated on a microplane
2 garlic cloves, minced
1 Tbsp organic tomato paste
½ tsp Ceylon cinnamon
½ tsp garam masala (can sub ½ tsp cumin or smoked paprika)
1 cup red lentils, rinsed and drained
2 cups organic vegetable broth (or sub water)
2 cups filtered water
2 cups organic baby spinach (can sub arugula)
Himalayan salt and freshly ground pepper to taste
squeeze of fresh lemon juice
¼ cup coconut milk, optional garnish
dash sumac, optional garnish
1) Heat the ghee or broth in a large saucepan. Add shallots and carrots and saute until shallots are translucent, about 2 minutes.
2) Add ginger, garlic, tomato paste, cinnamon and garam masala or cumin, and continue to cook until fragrant.
3) Add lentils, broth, water, and spinach, and bring to a boil. Reduce heat, cover and allow to cook for about 12 minutes, or until lentils are tender.
4) Remove from heat and season with salt and pepper.
5) Serve in bowls with optional garnishes.