Recipe // Lentil and vegetable soup

March 15, 2014

I wanted to pop in and share a favorite soup recipe!  I usually make this with red lentils, but all I had was green, and I think I almost like it better with green lentils!  They seem more chewy to me, and I like chewy!
This recipe has a lot of amazing spices and I love the blend of flavors with lots of vegetables!  You can easily make this vegetarian or vegan depending on what kind of broth or cream you use.
Lentil and Vegetable Soup
2 tablespoons coconut oil
1 large yellow onion, diced
1 cup celery, diced
1 cup carrots, peeled and diced
8 cups chicken stock (or vegetable stock)
2 14 oz cans diced tomatoes, keep juice
3 oz tomato paste (1/2 can)
2 cups cream (or coconut cream/milk for vegan) – I like the heavy coconut cream from Trader Joe’s
1 3/4 cups green lentils (I like the trader joe’s green lentils that come in a bag)
2-3 tablespoons agave nectar
1 tsp sea salt
2 tablespoons garlic powder
3 tablespoons ground cumin
1 teaspoon fresh ground black pepper
1 bay leaf
In a large pot, saute onions, celery, and carrots with all of the dry spices until tender, about 10-15 minutes. 
Add the remaining ingredients except for the cream, still well, and bring to a boil over medium heat.  Once it starts to bubble turn down to medium and simmer for about 45 minutes mixing every so often, and simmer until the vegetables and lentils are cooked.  Remove from heat, stir in cream, then taste for seasonings.
{Photo by me}

Leave a Reply

Your email address will not be published. Required fields are marked *