Lentil soup

Do you have a lentil soup recipe you love? Either way this one is going to became one of your favorite lentil recipes. It is healthy, delicious and so unique.

lentil soup

I am so glad I tried this recipe and so glad I triple the batch when I did. I couldn’t get enough of this lentil soup. As far as I am concern, this is the best lentil soup I have ever made and tasted.

I haven’t made that many soups lately. I have like three or four soup recipes that I really like so I keep making those same ones over and over. I have a Thai soup recipe that I love which I have to post soon. I have to catch up on my posting.

This is the firs time I used red lentils. I have used brown and yellow in the past but it was my first time with red ones. They are called red lentils but they actually look more like orange to me.

I found these lentils to cook faster. I also found them a bit smaller than other ones. Maybe I am wrong but I just found mine to be slighter little in size.

I am sure you should be able to find red lentils at your grocery store. I have seen them in a couple of my local grocery stores. They are a little bit more expensive but I think worth every penny. The ones I used where Bob’s Red Mill.

The weather is perfect for soup. If you make this one you could also freeze it for future consumption. I know I will since  I am going to make  it again very soon.

Enjoy!

lentil soup

This is one of my favorite soups ever. Next time I am going to make more so that I can freeze some of it. You really need to try this lentil soup. It is truly sensational.

lentil soup

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Lentil soup

Yield: 8 servings

Total Time: 40 minutes

Ingredients:

  • 1 1/2 cup red lentils
  • 1 14oz  can coconut cream, or coconut milk
  • 2 tbs olive oil
  • 4 carrots, chopped
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 4 apples, peeled and chopped
  • 20 oz crushed tomatoes
  • 3 tsp cumin powder
  • 2 tbsp curry powder
  • 1 tsp paprika
  • 1 tsp cinnamon
  • 1 tsp thyme
  • 2 tsp turmeric
  • 1/2 tsp cardamon
  • 1 tsp celtic salt
  • 1/3 cup cup peanuts, chopped
  • 1/4 cup fresh cilantro, chopped

Directions:

In your 5 qt dutch oven, or any large pot, over medium to high heat add the carrots, and onions. Cook for about 5 minutes. Add the garlic and cook for 1 minute or until fragrant. Add the chopped apples with the spices and salt and combine.

Add the crushed tomatoes, coconut cream, lentils and 5 cups of water. Combine well and bring it to a boil. Turn the heat down to medium-low and simmer uncovered for 20-30 minutes or until the lentil become soft stirring occasionally.

You may need 1-2 more cups of water as the lentils cook down. Once the lentils are cooked turn the heat off and with an immersion blender, puree 50% of the soup leaving some chunks. You can alternatively use a blender to do this step however with an immersion blender is much easier.

Serve with chopped peanuts and chopped cilantro. You can freeze this soup for future consumption.

Recipe adapted by Wanderlust Kitchen

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25 comments

  1. I have never used applesauce as a substitute but want to try this recipe! What a great idea to use apple butter, I LOVE that stuff! :)

  2. My kids eat so much applesauce! Usually they mix it in with their oatmeal for breakfast.

  3. Great recipe. Can I use oat flour for these? Lovely site:) I am looking for some oat flour recipes..

  4. Love it.. especially the coconut drizzle. I love using applesauce as a substitute in my baking.

  5. This looks so amazing, I love coffee cake so much!

  6. i love using applesauce instead of fats in baking!! :) these look delicious!

  7. These look phenomenal, Miryam! I might borrow your drizzle idea. Did you use canned or carton coconut milk? I have been adding applesauce to all my baked goods lately.

  8. Hi Miryam,

    I am a Community Nutrition Educator at a non-profit organization. I hold cooking classes and provide education to the food bank participants. At home, I’m not even sure I have baking oil because I substitute unsweetened applesauce in everything. We have a few fall themed cooking classes coming up and I use unsweetened applesauce in teaching the participants how to use low-cost ingredients in healthy baking/cooking. I would use the Musselman’s applesauce in the cooking classes as well as in the food pantry.

    Thank you!,
    Erin

  9. I absolutely love baking with applesauce and can never have enough healthy muffin recipes on hand. Love this Miryam!

  10. I started to make these today but I’m a little confused. You say to stir half the apples into the batter but never mention what to do with the other half. You just say to put the streusel over the apples. Can you clarify please? Thanks!

  11. I’ll make these apple coffeecake muffins, and then I’ll use some of the rest to substitute for oil in another recipe. If there’s any left, I’ll warm it in the microwave, sprinkle cinnamon on it, and enjoy its delicious goodness!

  12. Definitely would use the apple sauce to make these! Thank you for all your great recipes!

  13. Just took these out of the oven. They look and smell amazing. I can’t wait for them to cool off.

  14. They are wonderful. I was going to wait until tomorrow to eat one, but never made it beyond the time it took for them to cool off. Thank you for the recipe.

  15. I use applesauce in my GF pancake recipe I make every week!  With food allergies, we can’t buy much, if anything pre-made.  I can’t wait to try this recipe! Looks so yummy! I’m hoping my all purpose GF flour mix will work in it! 

  16. These look amazing! Any sub for the brown rice flour? I have several flours in my pantry and would prefer not to buy another one!

  17. Wow..Amazing apple coffee cake jumbo muffins! I found your post from Pinterest! I’m also gonna pin this post on my Pinterest board my followers will love it. Thanks for sharing healthy recipe and nutrition facts, Miryam!

  18. Legit speechless, that apple coffee cake jumbo muffins recipe looks unreal! Definitely I will make it on the weekend for my family.

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