Lentil Carrot Soup
Being Lebanese, I love some good old lentil soup, especially with a hefty dose of lemon juice. I watch my mom make it all the time and thought, why not make it myself? This here is inspired by my moms bowl of goodness. Enjoy!
Yield: 1 pot of soup
You will need:
-1 cup uncooked orange lentils
-2 chopped carrots
-5 baby potatoes (or 2 large)
-A dash of sea salt and cracked black pepper
-1 cube of vegetable stock
-1 table spoon coconut oil
-1/2-1 cup chopped sweet onion
-4 garlic cloves
-1/2 cup chopped parsley
Directions:
1. Boil the lentils and keep scooping out the white foam that goes to the top of the pot as the lentils are boiling
2. After about 5-10 minutes of boiling, add the vegetables, vegetable stock, salt and pepper and let it boil on medium-low for about 25 minutes
3. Place the soup in a blender and purée. Place the soup back in the pot once puréed and place back on the stovetop on low heat
4. Sautée the onion and garlic in the coconut oil in a separate pan until translucent. Add the parsley at the end and stir until the parsley is coated
5. Turn off the heat under the soup and pan. Add the parsley onion mix to the soup and stir. Enjoy on its own or with some salad rolls!
*You can leave the soup chunky instead of blending it (just skip step 3)
Yield: 1 pot of soup
You will need:
-1 cup uncooked orange lentils
-2 chopped carrots
-5 baby potatoes (or 2 large)
-A dash of sea salt and cracked black pepper
-1 cube of vegetable stock
-1 table spoon coconut oil
-1/2-1 cup chopped sweet onion
-4 garlic cloves
-1/2 cup chopped parsley
Directions:
1. Boil the lentils and keep scooping out the white foam that goes to the top of the pot as the lentils are boiling
2. After about 5-10 minutes of boiling, add the vegetables, vegetable stock, salt and pepper and let it boil on medium-low for about 25 minutes
3. Place the soup in a blender and purée. Place the soup back in the pot once puréed and place back on the stovetop on low heat
4. Sautée the onion and garlic in the coconut oil in a separate pan until translucent. Add the parsley at the end and stir until the parsley is coated
5. Turn off the heat under the soup and pan. Add the parsley onion mix to the soup and stir. Enjoy on its own or with some salad rolls!
*You can leave the soup chunky instead of blending it (just skip step 3)
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