Easy Peasy Lentil Soup
While I’m writing this, it’s -5 degrees outside in beginning of springtime. Instead of cleaning out my dark winter wardrobe and replacing it with happy pastel colors (ok that’s a lie), all I want to do now is roll myself up in my cozy blanket, watch lousy TV shows and movies, sip on my honey-lemon-ginger tea, and eat some comfort food. Yes, all at the same time, please. When it is freezing outside I like to warm my body up with some soup. Hot soup.
This is my quickest version to make lentil soup inspired by the Turkish version. This one is less heavy on the stomach, vegan and gluten free. It is a great starter but it also is a good one for dinner (Yes, I have soup for dinner). And it takes just about half an hour to cook it. Red lentils are a great legume that takes a very short amount of time to cook. Don’t need to soak them days before, just give them a good old fashion wash until the water is clear.
You can use lentils in different kind of ways, for example, by adding them to wild rice to give it more body, using them in salads with some caramelized rhubarb (Funky Rhubarb), or make puree with some chickpeas. Lentils are low in calories, basically fat free, and they make you feel full for a good couple of hours because of their high fiber content. These little buggers are also a great source of energy. They are full of iron that will replenishing your iron levels. It is a good source of nutrition to add to your diet if you are vegan or vegetarian.
Adding some ginger will help your body to warm up and it will help to increase your energy levels. Very important during winter time, because you probably will be low on energy. Ginger is a great antioxidant and it aids your digestive system, and reduces constipation and gassing. It prevents nausea, is anti-inflammatory, and activates the production of endorphin. Which we all know makes us feel happy. That’s what we all need when Spring is actually Winter in disguise.
Easy Peasy Lentil Soup
1 cup red lentils
2/3 cloves garlic, minced
1 small onion, roughly chopped
1 thumb size piece ginger, minced
1 organic lemon
1 tsp cumin seeds, toasted
1/2 cup cherry tomatoes
4 cups water
1 tbsp coconut oil
Pinch of salt
Rinse the lentils until the water runs clear. Then put it aside. Squash the garlic with the blade of the knife and then mince it. Or you can also use a garlic press. Mince the ginger and chop up the onion. Roughly chop the coriander. Keep the stalks aside. Heat the coconut oil in a large pot, add the cumin seeds, ginger, garlic, onion and salt. Let is sautee for 5 minutes until your kitchen is filled with fragrance. Add the lentils and water (you can always add more later). Cut 4 thin slices of the lemon and let it boil along on a low heat.
Once in a while take a peak in the pot and when the lentils are falling apart, add cherry tomatoes and stalks of coriander. I leave up to you how much you want to add. I like to add a handful since we all love coriander in this household. Add more water if it’s necessary. Put the lid on and leave it to boil for about ten minutes. Squeeze some lemon juice in and give it a stir. Serve it while it is hot. To make it a bit fancier you can serve it with a dollop of Turkish yogurt and garnish with coriander leaves.