Making your own home-made soups does not have to mean slaving away for hours over boiling pots. It can actually be quite fun and easy! This veggie soup is super nourishing and comes together quite quickly. It is great for those cool fall or winter evenings when you want something nurturing and comforting to sit down to at the end of your day. This soup will also freeze really well to make for a quick reheat meal for a day when you don’t have the time to prepare a meal from scratch. Just be sure to reheat on the stove, not in a microwave.
- 1 tbsp coconut oil
- 1 medium onion, diced
- 2 cloves garlic, grated or diced finely
- 1-inch piece ginger root, grated or diced finely
- 2 tsp paprika
- 1 tsp coriander powder
- 2 red bell peppers, seeded and chopped
- ½ cup dried lentils
- 4-5 cups water or low sodium organic vegetable stock
- Pinch of pink Himalayan or sea salt
- Fresh cilantro for garnish
Directions: In a medium pot, heat your coconut oil over medium high heat. Next, add your onions and cook for 1-2 minutes. Once onions are soft, add your garlic, ginger and your other seasonings and cook for 1 more minute. Add your chopped bell pepper, lentils and water or broth. Bring the liquid to a boil and then reduce heat to medium. Allow the soup to cook for 25-30 minutes or until the lentils are fully tender. Taste and adjust seasonings. Garnish with cilantro and enjoy.