Spicy Lentil Soup
 
 
Author:
Ingredients
  • 1 tbs extra virgin olive oil
  • 1 green onion, chopped / half white onion, chopped
  • 2 chopped celery stalks
  • 1-2 carrots, sliced with peeler
  • 2 potatoes, diced
  • 1¼ cup dried lentils (I often use half lentils, half barley)
  • 5 cups water / stock (I use veggie stock cubes added into water)
  • 2-3 garlic cloves, minced
  • ½ tsp curry powder, ½ tsp cumin
  • ½ tsp red pepper flakes, ½ tsp ground pepper
  • 2-3 chopped fresh tomatoes / canned whole tomatoes
  • 2 cups spinach, finely chopped / kale
  • 1 tbs lemon juice
  • * In my latest soup, I added some chopped snow peas and some gluten-free tofu noodles (see photos below). I got the noodles at a small grocery store that sells a lot of vegan and organic foods. It had 2 servings per pouch at 20 calories a serving and requires no cooking, just drain and serve - it's a great alternative to wheat pasta.
Directions
  1. Saute onion, celery & carrots on medium heat for 5 minutes in a large pot.
  2. Add the water/stock, cumin, garlic, pepper flakes, lemon, curry powder, potatoes & lentils/barley.
  3. Cover and cook on low-medium heat for approximately 1 hour (I find it normally takes longer if I'm making a large pot... so it may be more like 1½-2 hours).
  4. Add the tomatoes and spinach/kale and cook 10-20 minutes longer.
  5. Allow to slightly cool and serve.
Recipe by Calm Mind Busy Body at http://calmmindbusybody.com/spicy-lentil-soup/