It’s been cold, rainy, and dreary here in Portland.
The only way to cope with the grey skies and oh-so-short days is by staying indoors, cuddling up to the fire, putting on soft music, and warming some soup on the stove. And that’s exactly what I plan on doing this cold late January weekend.
So before the weekend begins, I’m making a big batch of this Red Lentil Curry Soup to keep me pleasantly full and satisfied during my weekend hibernation.
This Red Lentil Soup is perfect for the upcoming hibernation weekend as well as the ongoing 30 day cleanse.
As far as the upcoming hibernation weekend, this soup is simple to make, versatile, and will give you leftovers for days! The prep for this recipe is just about 15 minutes. It’s made all in one pot for minimal mess. And it’s enough to feed an army. Or one very cozy person who refuses to leave the house for the next 3-5 days. That’s my kind of hibernation!
I also like this soup for the 30 day cleanse. It’s filling, satisfying, filled with flavor, and made with wholesome whole food ingredients that are packed with protein, fiber, and important vitamins and minerals. It’s a meal that I can feel great about eating and great while eating it!
On My Darling Vegan you’ll find recipes that use straight-forward ingredients with easy to follow instructions. I also try to create recipes that allow for a lot of versatility so that you can make them with the food already in your kitchen.
This soup is no exception. A few variations to consider:
- If you don’t have red bell pepper, try carrots instead, or omit it all together. The peppers and carrots both add a complex flavor and fullness, but the soup works without them as well.
- You don’t need to puree the soup with an immersion blender if you don’t have one. I prefer the pureed texture, but others prefer the hearty texture of the diced vegetables. If you really want to puree your soup and don’t have an immersion blender, try a stand-up blender.
- Feel free to play around with the toppings. I really like the freshness of cilantro and avocado but for a different flavor, try swapping them with parsley and lightly roasted pumpkin seeds or pine nuts.
The way you will see the recipe written below is my preference, but I enjoy these alterations and, depending on what you have on hand, they are definitely worth trying.
Serve this soup with my Mediterranean Quinoa Salad for a hearty, wholesome, cleanse-approved, hibernation-ready weekend meal.
Whatever you’re doing, cozying up by the fire, adventuring outdoors, or something in between, enjoy your weekend, my friends!
- 1 tbsp coconut oil
- 1 small yellow onion, diced
- 3-4 cloves of garlic, minced
- 1 heaping tbps fresh ginger, peeled and minced
- 1 small red bell pepper, diced
- 1 tbsp curry powder
- 1 tsp cumin
- 1/2 tsp turmeric
- 1/8 tsp cayenne pepper
- 2 small sweet potatoes, diced (about 4 cups)
- 1 1/2 cup red lentils, rinsed
- 6 cups vegetable broth
- 1/2 tsp salt, or to taste
- 1/8 tsp pepper, or to taste
- 2-4 tbsp fresh cilantro, chopped
- 1 small avocado, diced
- fresh lime juice, optional
In a large soup pot heat up the coconut oil over medium-high heat. Add diced onions and garlic and sauté for about 5 minutes, until onions are translucent and fragrant.
Stir in ginger and sauté for another 30 seconds.
Add red bell pepper, curry powder, cumin, turmeric, and cayenne pepper. Stir to coat the vegetables then sauté, stirring occasionally, for another 5 minutes.
While onions and peppers are sautéing, peel and chopped the sweet potatoes. Add them to the onion/pepper mixture along with the lentils and vegetable broth. Bring to a boil and and then reduce heat to a simmer. Cook, uncovered, for about 20 minutes, stirring occasionally, until sweet potatoes are soft and lentils have broken down. Remove from heat.
Using an immersion blender, puree the soup until smooth and creamy.
Serve immediately with desired toppings or store soup in an airtight container in the refrigerator for up to 5 days.
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