Hearty lentil soup is probably one of my favorite things in the world. My personal recipe ebbs and flows through lots of changes according to what I have on hand, but always ends up tasting freakin' amazing. It's simple and wonderful, nourishing and kind to your sexy bod.
Heat some oil in a large, deep pot (a stockpot is best). Add:
1 big onion, diced
1 tbs paprika (I tend to add a good deal more...I love paprika)
2 tsp cumin
1 tsp cinnamon
1 tsp cayenne pepper (If you want)
Cook the onion and spices on high for about 2 minutes, or until the onion starts to soften. Stir in:
1 28 oz can diced tomatoes
8 cups liquid*
2-3 sweet potatoes, peeled and cubed
2 cups dry lentils (any kind)
salt and pepper to taste
Bring to a boil over high heat. Once the soup is boil, turn down the stove, cover, and simmer for around 40 minutes or until the lentils and sweet potatoes are soft. Grab a glass of wine and a few slices of vegan cornbread, then go sit outside for an amazing summer supper.
Gotta love lentil soup! Adapting your own version is a cinch, too. My wonderful friend Stephanie shares my lentil adoration and has done lots of experimenting. Here's her amazing concoction.
*You've got a few options as far as liquids go. Use whatever you've got or a combination of two or three of them, just making sure you get 8 cups of liquid in total:
- Vegetable Broth
- Water with 2-3 vegan bouillon cubes
- Plain Water (you may need to up the spices)
- Red Wine (my fave option...great for when you're feeling decadent!)