Lentil Soup

This is probably the most healthy and filling soup I’ve ever had. It’s completely vegan, very simple to make, and warms you right up. I honestly have the leftovers for breakfast sometimes because it’s so tasty and warm. Lentils are also super underrated in my opinion. I don’t see many places in the US use lentils and if they do its like a substitute for rice or something. But when you look outside to other cultures, they have mastered the use of lentils. So here is just one way to include lentils in your diet.

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Serves: 8

Time: 60 minutes

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Ingredients

• 1 Yellow Onion

• 1 Celery Stalk

• 1 Cup Red Lentils

• 1 Large Carrot

• 1 Squash

• Parsley

• 2 tbsp Olive Oil

• 5 Garlic Cloves

• 1 Lemon

• 1 tsp Red Pepper

• 1 tbsp Coriander

• 1 tsp Turmeric

• 1 tbsp Cumin

• 1 tbsp Black Pepper

• 1 tbsp Salt

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Instructions

Dice the yellow onion, carrot, celery, squash, and garlic into equal size pieces.

Place a large pot on high heat for two minutes. Drop to medium then add the olive oil. Add the onions next and sauté until they begin to brown (about 10 minutes). Then add the garlic and sauté until fragrant. And finally add the carrots, celery, and squash and sauté for an additional 5 minutes.

Add the lentils, 8 cups of water, and raise to high heat until it begins to boil. Then drop to simmer, cover, and let it ride for 30 minutes. Next add in the coriander, turmeric, cumin, black pepper, and salt and mix well.

Use an immersion blender to blend everything into a slightly chucky consistency. You can also use a normal blender and pulse the blender so you don’t over blend and make it smooth.

Plate and serve with pita chips, fresh parsley, red pepper, and most important some lemon juice. If you like you can also add heavy cream and a bit of olive oil.