Lentil Soup

I can't take credit for this recipe because my mom wrote it. She's a soup master, always coming up with a large pot of deliciousness to serve to her hungry family. It's super warm and nourishing, sweet and spicy and we enjoy it all year long. The ginger in the soup is especially good if you're having some stomach issues. Ginger is known to help with nausea, loss of appetite, motion sickness and overall stomach pain.

Tip: This soup is a great option for mothers in their first trimester struggling with a queasy belly. 

yield: 6 servings

2 Tbsp + 6 cups filtered water
1 large onion chopped
4 cloves of garlic chopped
2 inch piece of ginger chopped
5 carrots chopped
1 1/2 cups of dried red lentils, rinsed well
1 tsp cumin
1 tsp sea salt
1 tsp black pepper
1-3 Tbsp Sriracha (depending on how much spice you like)
1 large can tomatoes, rinsed
1 can coconut milk (approximately 2 cups)

Method

If you have time before preparing the soup, add lentils to a large bowl filled with water and soak them for 30 minutes. While draining them, rinse very well until all the bubbles are gone. If you don’t have time to soak them, make sure you rinse them very well before using them. Set the lentils aside. 

In a large sauce pan, sauté onion, garlic, ginger in 2 Tbsp water (or coconut oil, I prefer to use water) until onion is translucent. Then add the chopped carrots, lentils, tomatoes, 6 cups of water and coconut milk. Sprinkle in the cumin, salt, pepper and add the hot sauce. Cook until carrots are soft, stirring occasionally. This should take about 20-30 minutes, depending on how hot you have the element set. Although it takes longer, I like to cook our soup at a lower temperature so the flavours are stronger.

After the carrots are soft, either blend the soup with an immersion blender or transfer it (bit by bit) to a food processor or high-speed blender. Blend well until the soup is a smooth purée and serve hot with a crunchy piece of fresh bread. 

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