This looks so delish! Thank you so very much for making and sharing your awesome recipes. I thought it would be fantastic, but it was just so-so. I added turmeric, chili powder, bay leaves, and cumin And then blended it a small bit with a hand blender . Instead of slaving in the kitchen and making my own broth, I opted for buying vegetable broth with no added salt instead. It’s the perfect winter soup, hearty and spicy. It’s super flavourful and I love the healthy ingredients!! Add the garlic, cumin, curry powder and thyme. I went the traditional soup route and used fresh thyme, spinach and red lentils. Can’t wait to have it for lunch tomorrow… I imagine the day after it’s even better! I added a little bit of nutmeg and dried parsley. I stole the last bowl of it away from my fiance. HOLY COW! Made this the other day before my friend came over for supper, and he asked for seconds! have you tried my vegan creamy basil tomato soup yet?!). I want to wake up and eat this for breakfast EVERY. I love it! Good luck! The longer you simmer it the more flavorful it will be! Absolutely delicious… and it’s vegan!! I do! I made this last night and it was wonderful! We’re so glad you enjoy it, Manon! They cook perfectly! It’s super helpful for us and other readers. Will make again, thanks! This soup put me back on track to healthy eating and is so yummy in my tum. Lentils add plenty of plant-based protein and fiber (20 g fiber + 23 g protein per serving). Do you have some secret high protein veggie broth or something? I’m really exited to try more vegan recipes and make some delicious food with heart and soul. Add kale stems, carrots, and onion; saute until soft, about 5 minutes. I never made curry powder before and I can’t even remember the last time I ate curry anything, so this was fun. xo. Add in all powdered spices , reduce heat to low and cook for another 3 minutes. This looks great. Thanks so much for the lovely review! I didn’t make my own curry but used a Hot Yellow Curry Powder I already had on hand. Delicious! Thanks for all the ‘minimalist’ recipes Dana. I add some celery as well and top with greek yogurt and chopped herbs, so delicious and packed with veggies! My digestive system was feeling pretty sluggish after this holiday season…when I ran across this recipe I realized I had everything I needed for it already! I made this yesterday with a few changes, based on what I already had on hand: – Red onion vs. yellow or white I made it as stated except I used spinach as that’s what I had on hand and I did add the coconut sugar. Crispy Tofu, Vibrant Green Curries, and Tofu Scrambles). Delicious! And, of course, as soon as I’m done cooking, I slip into my fuzzy polar bear fleece pajamas, especially when it’s a Portland-esque rainy day in Ontario. It was still a full-bodied soup. You are totally right it certainly appears to be brown lentils shown yet green lentils called for. These two factors might affect the flavours but other than that, I just did what the recipe calls for. Absolutely delicious! We’re so glad you and your family enjoyed it, Hattie! Thanks so much for sharing! ( I made it exactly as the recipe is written, except no coconut sugar). xo. hello there .. i DO not like kale or many recipes that call for it.. what green can i subsitute for it please… thank you. Thanks again :). Hi! Great recipe! i’m alittle concerned about the high sodium. After pigging out on Thai food for a month straight in Southeast Asia and then wrestling with some nasty jet-lag, I’m not surprised. Thank you so much for sharing this simple and delicious recipe! I think it would actually be even better slightly blended and/or with more veggies thrown in. Did you use canned lentils or dried soaked lentils? It’s come out great every time. Stir to coat. Just finished making this soup and it’s DELICOUS. Even broccoli or cabbage. We’re so glad you enjoyed it! While I like to use kale in Red Lentil Potato Soup, other greens can be substituted such as Swiss chard, collard greens, or even spinach. I added about a cup and a half of butternut squash because I had it and it worked nicely. I made this recipe and it is delicious! Also, I left out the kale. Thanks so much for the lovely review, Bret. My first time making my own broth,love it! Bring soup back up to a boil then reduce heat to a simmer and let cook for about 10 minutes, or until mushrooms are cooked and kale … I will make again and again! This was so comforting, easy, and delicious!!! I didn’t have coconut sugar, but realized the sugar was more to alter the general profile of the flavor and just put in a spoonful of golden sugar I had in the cabinet. Instructions. I’ve never said this on a cooking site but your ideas are so talented. I love this simple soup recipe. I would agree with the idea to garnish with some non-dairy yogurt. Great recipe! I just made this and it is delicious!! Stir in garlic and 1/2 teaspoon each salt and pepper; cook until fragrant, about 30 seconds. At the point where you add in the broth wait for a boil and then add in the lentils, I added both at the same time and then cooked it under pressure for 25 minutes (my lentils were a bit old so had to cook it this long for them to get tender) This makes the Instant Pot perfect for lentils, because they can take a long time to soak and cook properly. The Instant Pot has made it so easy for people to whip up meals that have intense depth of flavor in a short amount of time. I didn’t follow it exactly because I didn’t have energy to keep referring back to the recipe but I got the idea. published Jan 15, 2018. Thank you f sharing your fantastic recipes with us :), Just made tonight, flowing the recipe exactly (including kale, cilantro and lemon). Make food an experience, make it healthy, make it flavoursome (not the artificial flavour obviously), don’t skimp on veg (teach them about the benefits, unlike how I was raised), and introduce a reward system (dessert every second/third day that they want or something non-food-based). Once at a low boil, add lentils, stir, and reduce heat to low. It’s vegan, full of … Delicious! This has been in my dinner rotation so long I have your recipe memorized! Serves 4-6. It was super simple and incredibly tasty. I made this tonight and it’s INSANELY DELISH! If so, when would you add it and how much would you add? I’ll make this again. Next time, would you mind leaving a rating with your review? This vegetarian butternut squash lentil soup is like a bowl of comfort – the perfect way to warm up on a cold night. Freezing. For those of you who don’t like lentils or kale, I would urge you to try this recipe as written as the flavors and textures are really wonderful together. Let us know if you give either a try! :D. This was a quick, hearty and easy recipe for a cold January night when nobody feels like cooking. 2) Cook on high for 4 hours. 2 Tbsp of Soy Sauce (to taste), 1. I didn’t have coconut oil so I just used butter, but that was the only tweek I made. Feel free to sub low sodium broth. Thanks! Add chopped garlic and onion, and saute until onions become translucent. I made this soup with the flatbread and it was an amazing combination. It turned out aHHHmazing, boyfriend said it was the best soup he ever had! Add lentils, broth, water, salt, garlic, cumin and coriander. I think green beans or collard greens would be great in this soup. It was so flavorful and had nice hints of sweetness, likely from the sweet potato and maybe the ginger. Absolutely delicious!!!! My passion for cooking has been restored and my confidence has soared! Made this last night, and it was so satisfying and easy. Thanks so much for sharing! Warms you from the inside out. Wondering what it would taste like with fresh greens next time. Will definitely be making this on the regular! Just the the right nourishing supper to have as we approach winter here in South Africa……full of healthy ingredients. Keep me coming! This recipe is delicious, somewhat surprisingly to me because the ingredients are so simple. I love this recipe! Thanks again! Swoon. I made the recipe with unsalted stock and added no salt, using a mix of potato and sweet potato. Meanwhile, heat oil in a large pot over medium-high heat. Respect the amount of lentils poured in this recipe! It was pretty good. Picky lentil eater over here; do you think red lentils would work as well as green? I added coconut milk. Super delicious! If you give it a try, let me know how it goes! For example, I realized we only had sweet potatoes, so I wasn’t able to do the mix of sweet and “regular” potatoes I had intended. Thank you so much😁 I have a few cups of already cooked lentils, can I use these? I didn’t add the sugar this time or the previous and used a fancy (spicy) curry powder. I think it would be delicious with some mushrooms added for a good umami flavor. Perfect for using up some wilted kale. Now I’m off to review all the other magical recipes I’ve made of yours. 2) Cook on high for 4 hours. Incredible soup, love everything about it! We had a cold front blow in last night, and this recipe couldn’t have been more perfect! It’s delicious as is, but it would also pair extremely well with my Coconut Curried Greens, Samosa Potato Cakes with Green Chutney, and Garlic & Herb Flatbread! Made great leftovers. Add the onion carrot, celery, and garlic, and sauté until soft, about 3-4 minutes. My face ) and i think is the intent oil in a large pot over medium heat today which one. Several times now next time, would Tuesday be the last large pot olive... M surprised that i am thankful i have a ton of extra which! 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