This may be one of the best soups I have ever had.
It is hearty and healthy, two things I want in a soup recipe. And bonus points, it is pretty easy to make!
Creamy Red Lentil Soup
Adapted from About.com
- 2 tbsp coconut oil
- 1/2 onion, chopped
- 2 celery stocks, chopped
- 3/4 cup baby carrots
- 1/2 tsp sea salt
- 1 tbsp garlic powder
- 1 tsp cumin
- 1 tsp paprika
- 2 cups red lentils, rinsed
- 7-8 cups vegetable stock
In a large pot over medium/high heat, cook the oil, onion, celery and carrots for 5-7 minutes or until the veggies have softened.
Add the garlic powder, cumin, paprika and cook for another 2-3 minutes.
Then slowly add the lentils and vegetable stock to the pot.
Bring the soup to a boil on high heat. Once the soup starts the bubble, reduce the heat to low and allow soup to simmer.
Cook the soup until the lentils become mushy, about 20-30 minutes. Add more vegetable stock if you feel your soup is too thick.
Once fully cooked, pour into a high-speed blender or food processor and blend the soup in batches.
Serve immediately after blending.
Nutritional information for one serving of soup (in an eight bowl serving):
- Calories: 122
- Fat: 4.2g
- Carbohydrates: 16.6g
- Fiber: 4.6g
- Sugar: 4.5g
- Protein: 5.1g
- Vitamin A: 32% DV
This recipe makes quite a bit of soup, so feel free to halve the recipe.