foodie fridays: spicy lentil soup
Happy (after) Turkey Day!
How was your Thanksgiving feast?
Was it filled with turkey wishes and cranberry dreams?
Hopefully all the above.
Ours was quite splendid.
There’s nothing like sitting around a table with the people you love eating dishes that were made from recipes that date back to the turn of the century. There’s nothing like reminiscing about childhood adventures, even if said childhood memory was inspired by Goofus rather than Gallant. There’s nothing like the holidays to make you truly thankful.
Even though our Thanksgiving feast was incredible, I am happy to say goodbye to the turkey sweats and sweatpants.
Don’t get me wrong, I love gobbling every last bite from stuffing to mashed potatoes to buttered rolls to pumpkin pie, but even this girl has her limit. And that’s why I wanted to share this recipe with you today.
If you’re looking to fit back into your skinny jeans, then I highly recommend making a batch of this lentil soup.
Oh yes, lentils.
Lentils are a legume, which are virtually fat free and high in fiber. They have a smooth texture and are often added to soups and stews. But the best part about lentils, they fill you up in a hurry without causing the dreaded “meat sweats.”
Besides leaving you sweat free, this soup is also packed with antioxidant goodies, such as fresh ginger, and boasts a ton of flavor!
Alright, what do you say? Do I have you convinced?
Make this soup and slip back into those skinny jeans with absolute ease.
Trust me, I’m a Foodie.
Spicy Lentil Soup
(adapted from My New Roots)
Prep Time: 15 minutes
Cook Time: 30 minutes
1 cup red lentils, rinsed
1 large yellow onion, chopped
4 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 tablespoon cumin
1/4 teaspoon cayenne pepper
1 15 oz. can fire roasted tomatoes
2 tablespoons olive oil
4 cups vegetable stock
Juice and zest of 1 lemon
Salt and Pepper to taste
Heat oil in a medium pot and saute onions, garlic and ginger for about 6 minutes. Add salt and pepper. Add cumin, cayenne pepper and stir for another minute. Add tomatoes, lemon juice and zest, lentils and vegetable stock. Cover and bring to a boil. Reduce heat and simmer for about 30 minutes, or until lentils are soft. Serve with crusty bread, chives and sour cream.