Well hello there 2012! I feel like many people will agree with me in saying that there’s something special about the beginning of a new year. It’s like a fresh start, a blank slate of sorts. It’s a new year and we can become whoever we want to be. Let’s all take 2012 into our own hands and really live; let’s make it count.
People all over the blogging world have been coming up with goals, words and resolutions for the new year. If you read my blogs over at The Kit you know how much I believe in goal setting, so of course I have goals. Currently I have a list of 16 goals, but I’m adding to it each day. Some goals are big, like exclusively posting recipes I’ve created on the blog and some are smaller, like drinking green tea every day. Of course, along with thousands of other people, one of my goals for 2012 is to eat healthily and exercise regularly. Within this health goal is the idea of eating more vegetarian and vegan meals, which is something I have wanted to do ever since watching Forks over Knives back in June.
This Lentil Soup recipe is a flavorful, healthy and comforting soup. It’s vegan, but loaded with protein and fibre from the lentils. I think it’s the cumin and coriander which really make this soup, but it’s also the velvety texture from the olive oil and the slight crunch of the lentils that make this a well balanced meal. It’s definitely a winning and simple soup recipe.
Lentil Soup (serves 6)
Recipe by Lou
1 1/2 cups lentils
3 cups water
1/4 cup olive oil + 2 tbsp for sauteing vegetables
3 carrots, chopped
1 rib celery, chopped
1 onion, chopped
1 1/2 tsp ground cumin
1 tsp ground coriander
3 cloves garlic, crushed
3 bay leaves
8 cups vegetable broth (or water)
1 cup crushed tomatoes
1 1/2 cups olive oil
1 tsp red chili flakes (optional)
2 tsp lemon juice (fresh lemon)
1/2 tsp wine vinegar
Pinch salt and pepper
Cover the lentils with 3 cups of water and soak for 1/2 an hour. After soaked, drain and rinse the lentils.
In a large soup pot, heat 1/2 cup of the olive oil over medium heat. Add the chopped vegetables and sauté for 3 minutes.
Add the cumin, coriander, and garlic to the pot and sauté for another 2 minutes, (add more oil if needed).
Next, add the lentils, water, and bay leaves to the pot. Cover and simmer for 25 minutes.
After 25 minutes, pour in the crushed tomatoes, remaining olive oil, red pepper flakes (optional), and the lemon juice to the pot. Cover and simmer for another 25 minutes.
Add vinegar and a pinch of salt and pepper to the soup, stir and serve.
Happy Meatless Monday everyone.
[I've entered this recipe in the Lentils Recipe Revelations Contest, check out their Facebook page and vote for me!]