I absolutely LOVE lentils. They are an excellent source of plant-based protein (18 grams per cup!!) and are super hearty and filling. I often eat them combined with brown rice or quinoa or on top of salads, but my favorite is lentil soup. As the temperature drops, I crave warm and nourishing soups and my Vegan Lentil is just that. It’s filled with tons of veggies and absolutely delicious! Hope you’ll give it a try and let me know what you think. Don’t forget to post pics and tag me @livlight_!
Ingredients:
- 2 tbsp coconut oil
- 1 medium onion, chopped
- 2 large carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 medium garlic cloves, minced
- 2 cups dried brown lentils, rinsed and picked through
- 1 tsp ground cumin
- ½ tsp dried thyme
- 1 bay leaf
- 2 quarts low-sodium vegetable broth
- 2 cups kale, ribs removed and chopped
- 1-2 tbsp crushed red pepper
- salt and pepper to taste
- juice of one lemon
Directions:
Heat oil in a large dutch oven over medium-high heat. Add onions, carrots, and celery and sauté until soft. Add garlic and stir to combine. Add lentils, cumin, thyme, tomatoes, bay leaf, and broth and bring to a boil. Reduce to a simmer and cover leaving lid slightly cracked. Cook until lentil are very soft and beginning to fall apart. Once soft, remove bay leaf and carefully spoon half of the mixture into the blender and blend until smooth. Incorporate smooth lentils back into the pot, add kale and crushed red pepper, and stir to allow kale to wilt. Sprinkle with fresh lemon just before serving.