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INDIAN SPICE & LENTIL SOUP {vegan}

September 23, 2015

 

I love anything to do with Indian spices, and I usually throw something like this together when I have random items of food in my fridge and pantry. What turns out always surprises me, more often than when I meticulously plan a recipe. So feel free to add or remove anything to this recipe to make it yours!

INGREDIENTS

  • 1 Tbsp olive oil

  • 2 carrots, sliced

  • 3 celery spears, sliced down the middle and then chopped

  • 2 green onions, sliced

  • 2 cloves of garlic, minced

  • 1 tsp smoked paprika

  • 1 tsp cinnamon

  • 1 tsp ginger

  • 1 tsp cumin

  • ​1 tsp curry

  • 1 tsp turmeric

  • 1 tsp coconut sugar

  • 1 C dried red lentils (washed)

  • 2-3 Cups of vegetable stock

  • 2 fresh tomatoes, de-seeded and diced

  • zest and juice of 1 lime

  • 1 chili, sliced into rounds (if too spicy, remove seeds)

  • Handful of basil, chopped

  • Roasted garbanzo beans

  • Drizzle of coconut milk


METHOD

  1. Heat olive oil in a large stock pot and add garlic and green peppers. Cook 2 min until soft and fragrant.

  2. Add celery and carrots to the pot and cook until soft, approx 5 min. 

  3. Add the spices and cook 2 min.

  4. Add the lentils and stock, stir to combine. Then add the tomatoes, lime, and chili pepper. Cook for 30 minutes until the lentils are soft. 

  5. Adjust seasonings and let simmer for another 15 minutes. 

  6. Serve with basil, garbanzo beans and a drizzle of coconut milk.

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Becky is studying Holistic Nutrition and is focusing her research on advancements in mental  health and sports. She lives in Canada with her husband and three children. Becky is the creator and owner of Fête Essential Oil Co as well as Muse Nutrition and is also a food & drink contributor to Khachilife, a fine lifestyles magazine.

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