Soup season is upon us! And I’ve got the perfect recipe. Red lentils, green lentils, spinach, sweet potatoes and a whole lot of flavor delivers the perfect combination – just in time for Autumn.
Lentil soup has always been a favorite of mine. However, when paired with the deliciousness of curry (powder); it takes it to another level. Perfection!
Let’s take a look at what’s in our soup:
• Lentils (green and red) – 4 cups
• Vegetable broth – 4 cups
• Sweet potatoes – 4 cups
• Onions – 3/4 cups
• Spinach – 3 to 4 cups (baby spinach)
• Ginger – 1 tbsp
• Curry powder – 2 tbsp
• Paprika (smoked) – 1 1/2 tsp
• Garlic – 2 tbsp
• Vegan butter (or olive oil) – 2tsp
• Almond milk – 1.8 cups (15 oz)
• Sea salt – 2 teaspoons
Time to make our soup (instructions):
Heat ceramic pot (personal preference) over medium/low heat. Once heated, add vegan butter (olive oil). Then add your onions and allow them to saute for about 3 minutes. Next add your garlic, ginger and sweet potatoes. Cook for about 1-2 minutes (be sure to stir & mix). Next, add your lentils (consider pre-cooking your brown lentils for about 15 minutes as they take longer to cook than red), vegetable stock (broth is fine), yellow curry powder, smoked Paprika, spinach, and sea salt. Cover and reduce heat to low. Cook for 20-25 minutes. Be sure to occasionally stir and check for tenderness of the potatoes and lentils. Once it is cooked, add your almond milk. Cook for an additional 5-10 minutes.
And that’s it. Now enjoy!
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