Spiced Lentil Soup

I woke up yesterday to look out my window and see a little drizzle. I was SHOCKED! This time last year in San Diego it was so boiling hot, the idea of fall recipes made me dizzy. I was pleasantly surprised by how excited I was to throw on a sweater & leggings. It had been awhile since I knew what being chilly felt like.

I wanted to make a recipe that would keep this feeling I had on lock, while maintaining super fresh vibes and ingredients. Lentil soup for the win! Warming spices, fresh ingredients, and a smell that would fill the whole house with fall BLISS!

This soup takes about 30 minutes, is super affordable to make, and is the perfect meal prep recipe for these chillier fall days.

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Makes about 4-5 servings:

The Goods:

• 2 tbsp extra virgin olive oil

• 1 onion, diced

• 1 tsp salt

• 4 medium carrots, sliced

• 4 stalks celery, diced

• 2 small sweet potatoes, peeled and diced

• 3 cloves of garlic, minced

• 1/2 tsp black pepper

• 1 1/2 cup dry lentils

• 2 tsp turmeric

• 1 tsp coriander

• 1 tsp cumin

• 1/2 tsp cayenne (optional)

• 1/2 tsp cinnamon

• 8 cups veggie stock

• 1 can garbanzo beans, rinsed and drained

• 1 bunch kale, stems removed and rough chopped

• 1 large lemon, juiced

• cashew cream or vegan unsweetened plain yogurt

The Method:

1. Heat a large stock pot over medium high heat with olive oil. Once hot, add the onions and salt. Sauté for 2-3 minutes until the onions are translucent and soft.

2. Add the carrots, celery and sweet potatoes. Sauté for about 2-3 minutes. Next toss in the garlic, black pepper, lentils, and all the spices (turmeric, coriander, cumin, cayenne, cinnamon) and toast the spices for about 1-2 minutes. If you notice the bottom of the pan is browning, add a dash of the veggie stock to prevent burning.

3. Next, add in your veggie stock. Stir well, cover and let it cook for 20-25 minutes on medium low heat until the veggies and lentils are fork tender. (Be careful to not overcook the lentils into a mush.)

4. When the veggies are fork tender, add the garbanzo beans, kale leaves, and lemon juice. Stir and taste for salt and pepper. If you like it spicy, add more cayenne or some chili flakes, I know I do. Cook everything for 1-2 more minutes and then remove from heat covered.

5. Serve hot with a side of vegan cashew cream or vegan plain unsweetened yogurt!

6. Store the leftovers in mason jars for the perfect meal prep or lunch to take to work. Enjoy!

Thanks so much for checking out our recipes! I hope you find something here that satisfies your cravings or encourages you to try something new. Make sure to check back every week to see our new recipes!

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