What is better than a hot soup in the middle of winter? My Healthy Lentil soup is warming and so flavorful.Jump to Recipe
As a total aside, I am writing this post while on a plane to Washington DC with my wife to visit my daughter. We are so excited to visit my daughter. DC is such a great city as a tourist and has such a great food scene – very international and cosmopolitan. The only negative was our flight was cancelled yesterday so we lost a day on our visit.
Now, I am not a big soup guy. I love the flavors you can create but rarely find it filling. I find that I am hungry a few hours later. That isn’t so bad because I do like to feel pretty light after eating. I also find that soups are a great way to clear out the fridge or the pantry. I really have come to like lentils and I always have them in my pantry. Lentils are so versatile.
Below are a few of my favorite recipes using lentils:
I called this healthy and it really is. I said I cleared out my fridge and I really did. This soup is packed with carrots, spinach, celery, onion, garlic, corn and turmeric among a few other items. Turmeric is one of my favorite spices. It is in so many Indian recipes – my favorite. I put it in my coffee every morning with some cinnamon. Turmeric is known to be a natural inflammation reducer.
I generally prefer creamy soups. I achieved creaminess in two ways. I added lite coconut milk and I cooked the lentils in the broth. I washed and soaked the lentils before cooking. By cooking the lentils in the broth, they released their starch, thereby, thickening the broth.
The cast of characters.
Creating the healthy lentil soup.
The Healthy Lentil Soup plated.
Healthy Lentil Soup
Just because the title says healthy, it does not mean the recipe is not tasty. My Healthy Lentil Soup is hearty and flavorful.
- 2 Cups Red Lentils
- 2 Ears Corn cut off cob
- 2 Stalks Celery diced
- 3 Whole Carrots peeled and diced
- 3 Cloves Garlic minced
- 1 Bunch Spinace stems cut off
- 1 Whole Medium yellow onion diced
- 4 Cups Vegetable stock
- 1 Can Lite Coconut milk
- 1 Tsp Kosher Salt
- 2 Tsp Turmeric
- 2 Tsp Cumin
- 2 Tsp Smoked paprika
- 1 Tbsp Vegetable oil
Begin by heating the oil in a Dutch oven. Once warm, add in all the vegetables and begin sweating them out. After 3 minutes, add in all the spices and cook for another 2 minutes. Next, add in the garlic and cook for 1 – 2 minutes. Now, add in the lentils and mix well toasting them for a 1 – 2 minutes. Pour in the stock, give it a stir and cover until cooked. Should take around 30 minutes.
As the lentils finish, heat the corn in the microwave (it is winter) and remove from the cob. Once the lentils are complete, add in the spinach, corn and coconut milk. Finish cooking until the spinach is wilted.
Taste for seasoning. Serve and enjoy!