Creamy Lentil Soup
A Message From Our Nutritionist
Red lentils contain fibre, folate, iron, zin, magnesium and potasium. WOW!

Prep Time: 10 min

Cook Time: 35 min

Portions: 4-6 ppl
Ingredients
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1 cup red lentil (rinsed and picked-over)
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½ cup short grain rice (like arborio or carnaroli)
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6 cups organic chicken stock or vegetable broth
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1 Tbsp olive oil
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1 can full fat coconut milk
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2 ribs celery, finely chopped
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2 carrots, finely chopped
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1 small onion, finely chopped
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3 cloves garlic, finely chopped
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1 inch knob ginger, finely chopped
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1 tsp Jamaican curry powder
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1 tsp cumin powder
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1 tsp salt
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⅛ tsp pepper
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Juice and zest of ½ Lrg lemon
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3 Tbsp chopped flat leaf parsley
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Heaping handful of chopped baby spinach
Directions
- Heat olive oil in a large soup pot over medium heat
- Saute onions, garlic, ginger, celery and carrots until soft. Add curry and cumin, parsley and stir together.
- Then add lentils, rice, stock, pepper and lemon zest.
- Bring to a boil, reduce heat to minimum and gently simmer, covered for 30 minutes. Stir occasionally to prevent sticking.
- The soup should be relatively thick after 30 minutes. If too thick, add water.
- Then add spinach, lemon juice and salt and cook covered for another 5 minutes.
Adjust seasoning to taste (extra salt, pepper or lemon juice).
NUTRITIONIST’S TIP:
This soup is so good on so many levels. It’s nourishing and satisfying because it’s thick. It’s not spicy, but has a well balanced flavour. It can be made quickly and tastes like it’s been simmering all day. You’re getting fibre and protein from the lentils & vitamins and minerals from the veggies.
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