COCONUT LENTIL PEANUT SOUP (V-GF)

I first tried a version of this soup at Mandy's Salads, in Montreal. After spending most of the year in warm weather in Miami I haven't had the urge to eat a hot soup. But as soon as I landed in Montreal and felt that snow on my skin, I started missing that comfy cozy warm soup feeling. So I got this soup for lunch at Mandy's and loved it. There was so much flavour in it. So obviously, I had to recreate it.

This West African Peanut Lentil Soup is hearty, filling and loaded with vegetables and healthy ingredients. You know that feeling when it's cold outside and you're looking out the window and it's snowing... You're sitting inside all cozy and comfy, cuddling on the couch and sipping on your warm soup... This is THE SOUP!

Ingredients
Serves 6

2 teaspoons coconut oil
1 medium yellow onion, minced
2 red bell peppers, diced
2 medium carrots, diced
1 2-inch piece ginger, minced
3-4 garlic cloves, minced
12 red chilies, minced
1 teaspoon ground cinnamon
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1 large sweet potato, diced (about 2 cups)
1 can of tomato paste
20 grape tomatoes, halved
4 cups stock (any kind) or water
1 cup split (or whole) red lentils
1/4 cup peanut butter
1 can coconut milk
1/2 cup roughly chopped kale

Preparation

In a medium size pot, heat the coconut oil. Add the onions and cook until brown, about 7 minutes. Add the bell peppers, carrots, ginger and garlic and cook until the vegetables are soft. Once ready, add the red chilies and spices: cinnamon, smoked paprika, cumin and turmeric and let them cook for 1 minute.

Add the diced sweet potatoes, tomatoes and the stock or water and bring the pot to a boil. Add the tomato paste. Mix well until the paste is well blended. Reduce the heat to low and let the pot simmer for 30 minutes (uncovered), or until the vegetables are soft.

Stir in the split (or whole) red lentils and peanut butter and let the soup cook until the lentils are soft, about 10-15 minutes.

Using an immersion hand blender, blend half of the soup. I you don't have a hand blender, you can use a regular blender and then return the blended soup into the pot. Stir in the coconut milk and kale and let the kale wilt.
Season to taste with sea salt.

Enjoy!

Read more

VANILLA CACAO PROTEIN SHAKE (V-GF)

VANILLA CACAO PROTEIN SHAKE (V-GF)

SIMPLE AND AUTHENTIC PIZZA SAUCE (GF-V)

SIMPLE AND AUTHENTIC PIZZA SAUCE (GF-V)

VEGGIE STUFFED CABBAGE ROLLS (GF-V)

VEGGIE STUFFED CABBAGE ROLLS (GF-V)