Hearty Lentil soup

November 3, 2017

  • 1 and ½ cups yellow split lentils soaked for at least 8 hours or overnight

  • 2 tsp coconut oil

  • 1 large onion diced

  • 1 pound or 6 large carrots diced

  • 2 cloves of garlic minced

  • 2 inches of ginger minced (an inch more if you really like ginger)

  • 1 tsp cinnamon

  • ⅛ cup maple syrup 

  • 1 bay leaf (optional)

  • 4 cups vegetable stock

  • 2 cups water

  • salt and black pepper to taste

  • Coriander or chilli to decorate

Instructions

  1. Soak yellow lentils for at least 8 hours or overnight this stops you getting the side effects of lentils and beans 

  2. In a large pot, heat coconut oil 

  3. Add onions and carrots for about 5 mins

  4. Add ginger, garlic and cinnamon and cook another 2-3 minutes

  5. Add all other ingredients including the soaked lentils, bring to a boil and then reduce heat and simmer for at least 30 mins

  6. Before pureeing make sure lentils are soft but still intact – if they are still hard, simmer for another 10 mins or so

  7. Remove bay leaf, then puree soup in batches using a blender or directly in the pot using a hand blender

  8. Serve immediately

     

     

     

     

     

     

     

     

     

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