Red Lentil Soup
“Would you like to come over for a bowl of soup?” What a lovely question! Yes, I would love to come over for soup. I had a meeting with another health coach who invited me over for a bowl of soup. It was such a nice way to get together and see how someone else does their home cooking.
What kind of soup will be made? Will it be a cold or hot soup? This was a valid question because it was the end of August in Chicago. Will it be more of a stew or something with a broth? The mystery awaits.
So I walked up to her home. Nina greeted me with a warm hug and welcomed me into her home. What a grounding experience? We chatted as she got the soup ready. She chopped a little cilantro, squeezed some lemon juice and served the steamy bowl of soup. I told her it was crazy because I had been meaning to make a red lentil soup!
I went home and whipped up a batch of this soup shortly after our lunch. Root vegetables such as sweet potatoes are grounding. Red lentils are also grounding due to their red hue. Lentils are a cholesterol-lowering fiber. Their high fiber content prevents blood sugar levels rising rapidly after a meal. According to World’s Healthiest Foods, “lentils are legumes along with other types of beans. They grow in pods that contain either one or two lentil seeds that are round, oval or heart-shaped disks and are oftentimes smaller than the tip of a pencil eraser.” Check out the red lentil soup recipe inspired by Nina below! If you’re interested in eating for your mood, read this.
Hands-on time: 10 minutes
Total Time: 50 minutes
1 tsp. olive oil
1 small onion, chopped
4 garlic cloves, chopped
3 celery sticks, chopped
1 large sweet potato, chopped
1 tsp. ground cumin
1 tsp. ground turmeric
1 tsp. ground ginger
1/2 tsp. smoked paprika
5 cups vegetable broth
1 1/2 cups red lentils
1 large can diced tomatoes, drained
1/4 cup chopped parsley or cilantro
1 tbsp. fresh lemon juice
- Heat 1 tsp. coconut, olive, or avocado oil over medium heat in a large sauce pan.
- Add the onion and let cook for 5 minutes until soft. Peel garlic and let it sit for 5 minutes. See why here.
- Add the garlic, celery, and sweet potato chunks. Cook until soft and lightly browned, another 2-3 minutes.
- Add the cumin, turmeric, ground ginger, paprika and salt/pepper and stir until fragrant.
- Add the vegetable broth, lentils, and canned tomatoes and bring to a simmer.
- Cover and cook for 20 minutes until lentils are tender.
- Remove from heat and puree 1/2 of the soup using either a food processor or immersion blender.
- Add back in the of the soup and stir in the cilantro or parsley and lemon juice.
- Season to taste with salt and pepper.