I love creating something comforting on a snowy day from the ingredients you have in the house. It is helpful to keep a few quarts of stock in the freezer. A homemade soup is never far away.
Lentils are rich in iron and folate and an excellent source of protein.
Season: Autumn / Winter
Prep time: 15 minutes
Cook time: 30 minutes
1 yellow onion, chopped
2 garlic cloves, minced
1 tsp. fresh ginger, minced
6 cups vegetable stock
2 bay leaves
pinch of saffron
pinch of allspice
1 tsp. sea salt
bunch of baby carrots
2 celery spears
3 thyme sprigs
1 cup green lentils, or other lentils
1 tbsp. sherry vinegar
2 tbsp. virgin coconut oil
1/2 cup goat or cow yogurt, topping the soup
pinch of red pepper flakes, optional
In a soup pot or saucepan heat 2 tbsp. coconut oil over low /medium heat. Put chopped onions and 1 tsp. salt, and saute for 5 minutes. Add garlic, ginger, bay leaves, thyme sprigs and saffron. Saute for 3 minutes or until fragrant. Add rinsed lentils. Saute for 2 minutes.
Add heated stock, celery and carrots, and simmer for 20 minutes or until lentils are tender.
Remove thyme sprigs, celery, and bay leaves. Let sit for a bit.
Add sherry vinegar and taste for seasoning.
Add red pepper flakes if using.
Place in heated bowls and top with yogurt of your choice.
Cooks Note: For a vegan variation, top with coconut milk.