I love this soup with a passion!  (And it mashes up nicely for baby food! But it does contain honey, so omit that if you want to feed this to a child under a year. Our 16 month old grand daughter downed it for lunch today!)

3 potatoes, diced

3 carrots, sliced (I substituted a sweet potato for carrots yesterday)

2 slices bell pepper

1 onion, diced

2 garlic cloves (or more if you appreciate garlic!)

3/4 cup red lentils

4 cups water

1 chicken bouillon cube (I like Edward & Sons Not Chicken cubes)

2 tsp Real salt

I barely saute the vegetables in butter, then add the water and spices and cook slowly on the stove top or in a slow cooker. When the vegetables are tender, add:

1 Tbs coconut oil

1 can coconut milk

2 Tbs curry powder

3 shakes red pepper flakes

1/2 cup peanut butter (I prefer Adam’s)

2 Tbs raw honey

(If you use the slow cooker, I’d add these last ingredients to the veggies after about two hours.  Then keep cooking. So plan for about four hours in the slow cooker altogether.)

I’m sorry I don’t have a picture for you today, I’ll work on it!  But, this is definitely one of my favorite go-to’s!

What else nourishes like warm, thick, soup?  Especially when the weather is so indecisive!

Happy spring!

Jacque

1 comment on “Curried Lentil Soup”

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