Curried Lentil Soup

Welcome to the easiest, yummiest and delicious soup I’ve ever made. I always thought of soup as is for someone who is sick but I was wrong, not when you have something like this on your bowl! It’s so delicious and healthy, every bite is bursting with hearty flavor.

I love how there’s all these different types of soups out there nowadays. The only soups I’ve known are Tomato Soup, Chicken corn soup and Sweet corn soup, (TBH, I wasn’t really into soups so didn’t care much to look around)…but then I came across this one and a few other similar ones and I was like “Wow, I gotta try it” lol late bloomer I know!

I have a feeling, i’ll be making a lot of soups in the near future. Stay tuned for those! As for now, try this one and let me know what you think.

Ingredients

• 1 large yellow onion finely chopped
• 3 cloves of garlic, minced
• 1/2 cup of finely chopped carrots
• 1/2 cup of finely chopped red bell peppers
• 1 tbsp of olive oil (you could also sub with coconut oil)
• 2 tbsp of curry powder
• 1/2 tsp of cumin
• 1 tsp of turmeric
• 1 tsp of chilli flakes (completely optional)
• 6 cups of organic, low-sodium chicken or vegetable stock
• 1 cup of yellow, red, or french green lentils *do not use canned, cooked lentils. I used yellow lentils in this recipe.
• sea salt & ground pepper to taste – I personally don’t add salt as the broth already has some.

Toppings

• a drizzle of unsweetened coconut yogurt or plain greek yogurt
• fresh mint leaves for garnish
• a pinch of olive oil for drizzling
• pepita seeds for a healthy, nutrient-filled crunch

Instructions

1. Turn on a large stock pot to medium heat and add the 1 tbsp of olive oil.
2. When the oil is hot, add the onions, carrots, & red bell peppers. Let them all soften & when the onions are translucent-add the garlic, turmeric, cumin & curry powder. Cook for about 3 minutes. If you’re going to add chilli flakes, now’s the time. Give the veggies a good stir.
3. Add the uncooked lentils & the vegetable or chicken stock. Bring everything to a boil.
4. Reduce to a simmer (on medium heat) & cook for another 30-40 minutes, or until the lentils are tender & ready
5. You may add sea salt or pepper to taste & continue to stir
6. Drizzle each bowl with yogurt & a little olive oil & garnish with fresh mint leaves. Fresh bay leaves also go well with this soup!