Who doesn’t love a tasty lentil soup on a chilly night? Actually, I would eat lentil soup any night 🙂 This soup is surprisingly one of the healthiest and easiest soups to make!
Lentils are a great source of protein and great as a meatless meal option. Lentils help lower cholesterol, are great for digestion, low in calories and are an excellent source of iron and fiber.
As most of you may know, there are different types of lentils that come in a variety of colors – brown, green and red. My supermarket only had green lentils at the time but feel free to use any type of lentil you prefer for this recipe! While doing a little research on lentils and the difference between each type, I discovered that green lentils have more of a robust, peppery taste, while red lentils have a sweeter taste and brown (being the most common) have an earthy taste. Besides a tasty soup, lentils can be added to salads, veggie burgers, mixed with rice, as a spread – shall I keep going? My point is, lentils are awesome.
Since my new diet, I try to buy as many non-GMO/organic products as possible. Most people complain that organic products are too expensive but I am here to tell you that this is FALSE. I’ve done the math and most of the times, I spend about the same amount, if not less. In my opinion, I wouldn’t mind spending an extra dollar or two on items that I know are natural, contain no GMO’s and are benefiting my health and the environment.
This delicious soup is great to cook for lunch or dinner!
Vegan, Serves 4
- Organic Green Lentils (pictured below)
- (1) 3 oz. Bag of Organic Baby Carrots
- Vegetable Broth (optional)
- 2-3 Cloves of Garlic
- Olive Oil
- Cumin Powder
- Salt & Pepper to Taste
- Bring a pot of water to boil, pour in lentils and allow to boil until tender (about 25-30 minutes).
- While lentils are cooking, chop garlic cloves and baby carrots.
- Heat a non-stick pan with a teaspoon of oil on medium-high heat and add in garlic and carrots.
- Once carrots and garlic become tender (about 10-15 minutes), season with cumin powder and salt & pepper to taste.
- Add carrots and garlic to lentils and serve.
Boil lentils until tender and liquid becomes thick.
Cook carrots until tender and garlic is fragrant.
Season your chopped baby carrots and garlic with cumin, salt, and pepper. I enjoy experimenting with different spices and found that cumin powder goes nicely with this recipe.
Combine, mix and enjoy!
I really hoped this post helped open your eyes to the health benefits of lentils, the number of recipes you can use lentils for and just another tasty meatless meal.
What’s one of your favorite meatless soups?