RED LENTILS SOUP

July 25, 2016

 

When it comes to kids, and even adults sometimes, eating healthy food is not so easy. How many kids are happy to get carrots, lentils, sweet potatoes and lots of green herbs for lunch? yea, I know, there are few kids that actually love dill (they probably live in Antarctica, next door to the man who is eager to get married!).
 

My point is, that after struggling with kids that love pizza and hot dogs more than anything (and get them only in their vegan version, which is not what they meant…), it was such a relief to finally find this great red lentils soup that they just love. As this soup is packed with a tremendous nutritional value, I call it “the big and strong soup”, which work best on my 5 years old. The only thing is what to say when he asks how come a soup that will make him bigger will actually make mommy smaller… 
 

This soup is pretty forgiving, which means that you can add or remove some of the ingredients, and change it from time to time, which is nice. The red lentils are the base, and you simply work around it. For me, sweet potatoes are crucial. But that’s just me.
The herbs are also crucial as this is what gives the soup its great taste. After years of using meat and commercial chicken stock, it took me a while to get to this great taste naturally.

 

What you need:

* 1 Onion, chopped
* 2-3 garlic cloves
* 1/2 cup red lentils, soaked for about an hour
* 2 carrots, grated
* Handful Parsley, chopped
* Handful dill, chopped
* 1 sweet potato, cut to cubes
* 2 small potatoes, cut to cube
* 2 celery sticks , chopped
* 1 tomato, cut to cubes
* 2-3 bay leaves
* salt and pepper to taste
* 1 spoon avocado or coconut oil (you can try with no oil; you may like it like that!)

 

What to do:

Saute the onion and the garlic in the oil until golden. Add the rest of the vegetables, fill with water to cover and add the salt and pepper.
Cook to boil. Then lower the heat for 30-40 minutes or until the lentils and the potatoes are soft.

You may use a hand blender to blend some of the soup; so you simply blend until about half of the soup is mixed, but you can still see many potato, carrot and sweet potato cubes ‘swimming’ inside.

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