I live for lentils. Okay not literally, but I get excited about lentils the way some people do about bacon. I could add them to just about everything and be one happy camper. Packed with flavour, protein and fiber (okay, and phosphorus, copper, thiamin and potassium, you get the point) lentils come in a variety of forms and typically are cheap cheap cheap. Oh did I mention they are pretty darned easy to prepare too? If you’re a lazypants, buy the canned, however you can really control the flavour and texture (and sodium!) if you buy them dried, and they’re even cheaper. This soup is creamy, slightly sweet and hearty. Perfect for fall, winter or a chilly summers night. PS – it’s dairy free too!
1 TBSP coconut oil (this is a great way to add more flavour, but you could use olive oil if you’re desparate)
1 cup onion, diced
3 cloves garlic, minced
1 tsp salt
2 cups red lentils
2 cans coconut milk (I use the powdered kind that you add to water – it’s handy to have, and less fatty)
4-6 cups water (enough to cover all ingredients)
1/2 cup carrot or zucchini, diced
1/2 cup celery, diced
2 cups sweet potato, diced
1 TBSP fresh ginger, minced
1 1/2 TBSP curry powder
1/2 tsp cayenne
1/2 tsp pepper
1. In a dutch oven or large stockpot over medium heat, sauté onion for 2 min in coconut oil, then add garlic and salt, stir, and cook for 1-2 min.
2. Add all remaining ingredients, combine and cover and bring to a boil.
3. Stir well, reduce heat to simmer, cover again, and cook on low for 30-45 min, until lentils are cooked through and creamy.
4. Add salt and pepper to taste, and serve with your favourite naan or pita bread!