Wednesday, June 4, 2014

Lentil Curry Soup

Hey all. I made this recipe last night for dinner and holy moly! This stuff is great. I love a good lentil soup and this is definitely a good one. This recipe came together pretty fast as well which makes it great for a weeknight meal. This is also a great recipe if your trying to cut out some meat. We like to try to have a meatless meal once a week so having a nice soup like this that is jam packed with lentils makes it so you don't even miss the meat because they have so much protein in them.
This recipe came from a blog called In Sonnet's Kitchen. This lady is a certified holistic health coach and that just SCREAMS healthy clean eating recipes to me. I bet she has tons of recipes that would work for the RedRiver Anti-Inflammatory Diet. Check it out and let me know if you find something delish!

Serves 4

1 Tablespoon olive oil
1 medium yellow onion, diced
2 teaspoon cumin
2 teaspoon curry powder
1 cinnamon stick
2 bay leaves
4 garlic cloves, minced
2 Tablespoons fresh ginger, minced
2 carrots, diced
2.5 cups vegetable broth
1/2 can of coconut milk (about 1 cup)
1 cup green lentils
dash of cayenne pepper
salt and pepper to taste

1. Add the olive oil to a pot over medium heat. Add the yellow onion and sauté for five minutes, until translucent.
2. Add the cumin, curry powder, cinnamon stick, bay leaves, garlic, ginger, and carrots and sauté for an additional 2 minutes.
3. Add the vegetable broth, coconut milk, lentils, and cayenne pepper and bring to a boil. Simmer, covered, for 30 minutes, or until the lentils are tender. (If too much of the liquid has evaporated, you can add more vegetable broth or water).
4. Remove the cinnamon stick and bay leaves. Add salt and pepper to taste and serve hot.

**Randi's Side Notes**
~ I did end up adding a whole can of the coconut milk mainly because I REALLY love coconut.
~ This would be fantastic with some chicken added as well if you NEED some meat.

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