Photo Credit: Kelly Carpenter

OMG this soup is SO GOOD!

It is the perfect meal for a cold winter day when you don’t feel like going anywhere, including the grocery store!

One of my intentions for 2018 is to get more creative in the kitchen. So I’m working to incorporate more flavors and diverse ingredients while also being resourceful creating recipes with what’s already in the fridge or pantry. This challenge I find especially fun and rewarding.

The truth is that I haven’t  made red lentil soup since a few years ago when I was vegan and ate a lot of lentils. I love all lentils but think red lentils are the prettiest and make the best soup. Whereas, black lentils are gorgeous, but I prefer them cooked al dente and then eaten as a side dish or in a salad.

The spices in this recipe make the soup a flavorful masterpiece, if I do say so myself! That’s another cool thing I love about opening up to creativity in the kitchen  – trusting your intuition to guide you (something I never used to do!)

If you can’t get fresh turmeric or ginger, substitute 1/2 teaspoon ground ginger and 1 teaspoon ground turmeric. If you are vegan, substitute vegetable broth for the bone broth. If you are sensitive to spices, it’s okay to leave them out too 🙂

Indian Spiced Red Lentil Soup

2 cups dry red lentils (sorted and rinsed)
1 leek, peeled rinsed and chopped
2 stalks celery rinsed and chopped
1 2 inch piece of turmeric root, peeled and grated
1 2 inch piece of fresh ginger, peeled and grated
1 cup dry white wine
1 can full fat coconut milk (skim off the top layer only, leaving liquid in can)
1 cup crushed tomatoes or tomato puree
2 tablespoons coconut oil
1/2 teaspoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon red chilli pepper flakes
1/2 teaspoon ground cardamom
Pinch ground cayenne pepper
4 cups bone broth (Imagine Brands – higher protein cleaner ingredients)

In a large stock pot over medium high heat, add the coconut oil, chopped leek and celery. Sauté for 5 minutes until tender. Add turmeric, ginger and spices. Stir and cook for about a minute until flavors are incorporated. Pour in the wine and simmer for about 5 minutes before adding the tomatoes, lentils and broth. Simmer over low heat for 20-30 minutes until lentils are tender. Puree with an immersion blender then stir in the coconut milk. Add salt and pepper to taste. If soup is too thick, add more broth or water.

Makes 6 -8  servings