Lemon Lentil Soup

Been making a version of this humble lentil soup forever! Not quite sure where the original recipe came from, and I have modified it over the years but it always comes out great! Feel free to replace the spinach with kale or chard. Chopped Italian parsley is a nice addition as well. This is a perfect soup for chilly late winter days. And don’t forget the crusty bread for dipping!

Lemon Lentil Soup - Make 4-6 servings

• 1.5 cups dried red lentils. Rinsed and drained.

• 6 cups vegetable broth

• 1 Tb avocado oil ( coconut oil or olive oil can be used instead )

• 1 large white onion, diced

• 2 large carrots, grated

• 5 cloves of garlic, minced

• 1 tsp coriander powder

• 1/2 tsp red chili flakes ( optional )

• 1/2 tsp chili powder

• 1/2 tsp turmeric

• 1/4 tsp black pepper

• 1/4 cup fresh lemon juice

• 2 cups, baby spinach leaves

*Optional minced chives for topping

*In a large soup pot, saute diced onion, grated carrots, and minced garlic in 1 Tb of avocado oil over medium-high heat until onions become translucent ( about 5-7 minutes ).

*Add dried spices and then saute for about 30 seconds. Add vegetable broth and rinsed lentils and then bring to a boil. Once boiling, reduce heat to low and then simmer for about 20 minutes or until the lentils are tender.

*Add lemon juice and spinach, and then stir until spinach wilts. Remove from heat and serve.

***Serve with toasted crusty sourdough or even better, Kalamata olive bread.

Red Lentil Curry

Winter has finally arrived on Maui! We even had a rare, snow-capped Haleakala this week! So beautiful.

So on these “chilly” February nights, I love making large batches of creamy soups, Dahls, and curries. Here’s a recipe for my current weeknight favorite. This Red Lentil Curry is full of exotic flavors, it’s spicy and it makes great leftovers for days.

Red Lentil Curry - serves 4-6

• 1.5 cups of dried red lentils, rinsed

• 1 Tb avocado or coconut oil

• 4 cups of vegetable broth

• 1, 14 oz can of full-fat coconut milk

• 1 large sweet onion, diced

• 2 carrots, diced

• 4 cloves of crushed garlic

• 1 Tb fresh grated ginger

• juice of 2 juicy limes

• 1 Tb coconut sugar ( subs can be brown sugar, agave syrup, or maple syrup )

• 1 Tb plus 1 tsp curry powder

• 1/4 tsp cayenne pepper

• 1/4 tsp black cracked pepper

• 1, 15 oz can chickpeas, rinsed

• 1 cup chopped cilantro, chopped

• 5 oz fresh baby spinach, chopped

*In a large stockpot or Dutch oven add 1 Tb of oil add diced onions. Saute about 3-4 minutes over med-high heat until slightly translucent. Add diced carrots, minced garlic, grated ginger, and black pepper and saute another 2-3 minutes. Add curry powder and cayenne pepper and saute for about 1 minute or just until spices are fragrant and slightly toasted.

*Next, add vegetable broth, coconut milk, lime juice, and sweetener of choice. Then add rinsed lentils and chickpeas and stir until combined. Bring to a boil over high heat and then reduce heat to medium-low heat and simmer ( uncovered ) until lentil curry thickens to the desired consistency. Stirring occasionally. This will take about 20 minutes.

*Add chopped baby spinach and chopped cilantro and stir until wilted ( about 2-3 minutes). Remove from heat. Taste, adjust flavor with more lime juice, cayenne or salt only if needed.

*Serve over rice. Some great toppings suggestions would be mango chutney, fresh cilantro, sliced green onions, or my favorite homemade vegan sour cream ( recipe under Dips/Sauces )

This will last in the fridge for about 4 days. This freezes really well too!