Red Lentil Soup with Lemon and Ginger
Happy 2016 Vibrant Beeters! We hope you and yours had a glorious holiday season and New Year celebration! While it’s alway a little sad when the celebrations come to a stop, I’m also grateful to get back into the “routine” with life, work, sleep, and most of all...food! To kick the new year off right, and give my system a break from the heavy holiday foods, this Red Lentil soup with Lemon and Ginger is just the thing. Also, for all you east coast Beets, it’s a balmy 23 degrees today, so a hearty, healthy soup is a must to warm your body and your spirits. Best of all, it’s simple to make, inexpensive and quick to put together.
Lentils are an all-star in the fiber department so if you have high blood pressure, (or maybe holiday induced high blood pressure), then you’ll definitely want to incorporate the lovely legumes into your diet. They are also known to be very heart healthy, containing high amounts of folate and magnesium, as well as having the power to replenish your iron stores. Just what we all need in 2016!
Serves 4-6 Ingredients: 3 Tbsp olive oil 1 small onion, chopped 1 large shallot, chopped 2 tsp garlic, chopped 2 tsp ginger, chopped 1 tsp turmeric 1 dash of cayenne, to taste 1 tsp pepper ½ tsp salt 4 medium carrots, chopped 1 ½ c red lentils 1 quart vegetable broth 1 ¾ c water 1 can (13.5 fl oz) full fat coconut milk juice from half a lemon Smoked paprika or fresh cilantro to garnish
Directions: Heat OO over medium heat and add onion, shallot, garlic, ginger, turmeric, cayenne, salt and pepper and cook until soft, about 4 minutes. Add broth, water, carrots and lentils. Bring to a boil then reduce to a simmer and cook partially covered about 30 minutes until lentils and carrots are soft. Remove from heat. Add coconut milk and blend in a blender or use an immersion blender so that soup is in puree form. Return to heat and add lemon juice. Salt and pepper to taste. Serve hot with smoked paprika or fresh cilantro. Enjoy!