Red lentil vegetable soup

Red lentil vegetable soup

My daughter and I really enjoyed this soup tonight. It was filling, hearty and healthy!


1 c red lentil
1 1/2 c cooked quinoa
1 can unsweetened coconut milk
water (2 cans once you've emptied the coconut milk's can)
2 bay leaves
1 large sweet potato, chopped into 1/2" pieces
1 c packed each:
chopped broccoli (and stems!)
chopped carrots
chopped kale
chopped red bell pepper
1/2-3/4 c yellow onion, chopped
4 cloves garlic, minced
1/4 c packed chopped cilantro
1 t tandoori seasoning
1/2 t maple syrup
salt, pepper to taste

Directions: Cook quinoa (remember to rinse well beforehand). Bring coconut milk and water to a boil in a wok, add lentils and bay leaves, stirring occasionally. Meanwhile prep the other veggies. Drop the heat down to a simmer. Once the lentils are starting to separate and dissolve, add in sweet potatoes and 1/2 t tandoori seasoning. Let cook, stirring often (important since it'll stick to the bottom of the wok easily if not stirred often). In separate pan, saute onion, bell pepper, garlic and 1/2 t of tandoori seasoning til the onions are just translucent and not soggy. Once the potatoes have softened enough to stab them with a fork, turn burner to low, add the cooked quinoa, salt, pepper, maple syrup and remaining vegetables except the kale. Let cook a few more minutes, making sure the broccoli stems and carrots aren't cooked to a mush (I prefer them still crunchy). Add kale, then remove from heat. Serve hot, topped with fresh cilantro.

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