Hi there and happy humpday! I AM SO EXCITED we are halfway through the week. BUT I am more excited that I've developed the most perfect lentil soup. It's kind of like your average lentil, but the added potatoes & kale give it just that extra bite you're looking for. So hearty and so perfect for this cold weather.
So also thrilled to say we are planning a mini trip to Tulum Mexico in the upcoming months. All I've heard is great things about that area, and how the food is AMAZING. A ton of vegan restaurants, cool caves to explore, and most relaxing yoga studios. DREAM VACA DESTINATION FOUND. WELL, since nothing is booked yet and we're still researching hotels, any helpful tips and information is welcome. PLEASE. I need all the recommendations I can get! I will thank you with a big batch 'O donuts :)
Anyway, this soup is one of my own, developed from my fair share of research from the many other talented bloggers out thee. I am trying reaalllll hard to make more of my own original recipes this year, and growing as a home cook & recipe developer. ANDDD trying to stay as vegan as possible, except the fish from time to time. I must say this new vegan/pescatarian diet Ryan & I have changed to is amazing and I really feel so much healthier! I've never realized how much I used dairy products in everyday life, whether it be the tiniest smidge of butter, or some mayo in my tuna. WHO NEEDS IT. Full of chemicals and junk I just don't need. PLUS, it's helped me become more creative in my cooking now that I need to come up with replacements without getting too "replace-y fake-y". Wait until you see what I have to share on Friday ;)
ENJOY and thanks for visiting my page! xx S.
| Vegan • Gluten free |
I N G R E D I E N T S:
- 1 1/4 cup of dried lentils
- 1 red onion, diced
- 3 small potatoes, peeled & cubed
- 2 large handfuls of chopped kale greens
- 3 cloves of garlic, minced
- 6 1/2 cups of water
- 1/4 cup of lemon juice
- Olive oil to saute
- Sea salt & Pepper to taste
SAUTE: Heat a splash of olive oil in a large pot over medium heat. Once hot, toss in your onions & garlic. Saute for about 5 minutes, or until the onions become translucent and garlic begins to brown. Now, add your water, lentils & one teaspoon of salt. Let it come to a boil, reduce heat to medium low & cover. Cook for 20 minutes, stirring occaisionally.
COOKIN: After 20 minutes, your soup will be a bit thicker and lentils will be soft. Add in your potatoes & kale, and increase heat to high until it comes back to a boil. Once boiling, reduce to medium low and cook uncovered for an additional 20-25 minutes, or until potatoes are soft! Once it's done cooking, kill the heat and add lemon juice with some salt & [generous amount of] pepper to taste. With a spoon, potato masher OR immersion blender, mash/puree some of the veggies & lentils together just a little to give it more texture. Serve with a drizzle of olive oil & some hot bread! Bon appetit!
*Notes: If you feel your soup is too thick to your liking, just add more water- or broth!