Last nights dinner: spicy lentil soup
I love lentils. They are my new favorite food. I’ve even got some set aside to sprout!
Sprouting lentils is extremely easy & so good for you. I was intimidated for a while, but I did some research on sprouting and it’s actually very simple! All I did was put about ½ c of dry lentils in a strainer and I rinsed them with water from the faucet 3 different times yesterday. In between rinses I just set the strainer on the counter so that they stay moist, but not waterlogged.
It’s that easy.
And I already have little sprouts!!!
Back to the soup.
I enjoyed this soup so much I’ve decided to add it to the list of meal prep ideas for when school starts. I plan on doubling this recipe (5 servings) and storing each soup in its own individual mason jar. I could pack the lentil soup along with avocado slices, rice or some seed crackers. Or maybe some dosa!!!
Side note – I am going to learn how to make dosa someday.
Side note II – lentils + rice = complete protein
Anyways, this spicy lentil soup was fairly easy to make and only took about 30 minutes!
Spicy Lentil Soup
1 TBS Sunflower oil
½ purple onion – chopped
3 large garlic cloves – minced
1 TBS tomato paste
1 TBS curry powder
½ tsp red chili flakes
2 c vegetable broth
2 tomatoes – diced
1 ⅓ c dry green lentils
1 jalapeño – sliced
Handful of cilantro
Spinach or any other leafy green
2 Green onions – chopped
1. Heat oil in pot
2. Sauté onion and garlic in oil
3. Add tomato paste, curry powder, and red pepper flakes & stir until everything is combined (like the picture below)
4. Add vegetable broth, tomatoes and lentils. Bring to a boil & let simmer on low heat for 30 minutes, until lentils are very tender
5. Remove from heat and add cilantro, green onion, jalapeño, and leafy greens
This recipe is adapted from Vegangela