• Creamy Lentil & Vegetable Soup

    Amanda’s Creamy Lentil & Vegetable Soup

    Fall & Winter: Tri-doshic*

    *Avoid if Pitta is high

     

    Ingredients

    • 4 cups of vegetable broth
    • 1 cup lentils
    • 2 Tbsp olive oil
    • 1 onion, chopped
    • 1 carrot, chopped
    • 1/2 cup garbanzo beans
    • 1 red pepper, chopped
    • 3 cloves garlic, finely chopped
    • 2 radishes, chopped
    • 1 tsp cumin
    • 1 tsp sea salt
    • 1/2 tsp paprika
    • 1 tsp dried chili pepper flakes
    • 1 bay leaf
    • Black pepper to taste
    • 1/4 cup fresh basil, chopped
    • 1 lemon

     

    1. Over medium heat, add oil to a 6-quart pot. Add all dried spices. Cook until fragrant, about 5 minutes.
    2. Add broth, lentils, vegetables and garbanzo beans. Bring to a boil then simmer until lentils are soft. Remove from heat and let soup sit for 5 minutes.
    3. Puree to desired consistency using a food processor; I prefer a chunky texture to this soup. Squeeze lemon juice directly into soup and garnish with basil.

     

     

     

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