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Healthy Easy Recipe, Food Photography, Food Blogger

Chunky Lentil Soup

January 22, 2021 · In: Recipes

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I love using lentils because they are so versatile. you can use them on top of salads, as a side dish, eat them hot or cold and my favourite, in soup! what I love about this soup is that you can prepare the vegetables any way you want. If you want them chunky, go for it. If you want them in smaller pieces, you can do that too. you can also adjust the flavours by adding more spices or using less spices. Totally up to you.

Chunky Lentil Soup

Print Recipe

Ingredients

  • 1 1/4 cup dry green French lentils
  • 2-3 tablespoons extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1 leek stalk, chopped (see notes for how to chop)
  • 2 large carrots, peeled and chopped
  • 3 celery stalks, chopped
  • 4 cups chicken bone broth (I used homemade broth from The Simple Kitchen)*
  • 1 can crushed tomatoes (I used Longo’s Organic Crushed Tomatoes – 398 ml)
  • 2-3 cups filtered water*
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground turmeric
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon coconut aminos
  • Sea salt + pepper to taste
  • 1-2 bay leaves

Instructions

  • Rinse lentils very well with filtered water, then put aside.
  • In a medium sized pot, add olive oil, minced garlic and leeks on low-medium heat. Sauté for 3-4 minutes or until leeks are soft. Add a little bit of water if needed.
  • Add the carrots and celery, and sauté for another 2-3 minutes. Add a little bit more water if needed.
  • Add the cumin, paprika, turmeric, salt and pepper, and stir.
  • Add the chicken broth and crushed tomatoes and stir.
  • Add the lentils and stir again.
  • Add the bay leaves.
  • Simmer on low-medium heat for about 35-45 minutes, or until vegetables and lentils are cooked to your liking (also depends on the size of your chopped vegetables and lentils). When soup starts to thicken, add the balsamic vinegar and coconut aminos and stir. Keep some filtered water close by so you can add as needed. Stir occasionally adding water if it gets too thick and the vegetables and lentils need more time.
  • Remove bay leaves before serving. Garnish with parsley, if desired.
  • Serve with crusty sourdough bread and with a mixed green salad. Yum!
  • Store in air-tight container(s) in the fridge for 2-3 days or freeze for up to 3 months (cool soup before freezing).
  • Enjoy!

Notes

For the leeks, cut off the root and the dark green tops. Then, cut in half length-wise. Put the halves face down and then thinly slice. The end result will be cute little half-moon pieces! If you find some dirt in-between after the chopping, just give them a little rinse. Save the dark leafy parts for homemade stock.
*Different types of broth may alter taste of soup but will still be delicious!
*I fill a large glass measuring cup with 3 cups of water and leave it beside the stove to add when needed. You can also use more broth instead of water.
No green French lentils – use other lentils but if they are bigger, adjust the amount you use. Cooking time may also vary.
No leeks – use 1 medium white onion or 2 shallots
Vegan/vegetarian – use vegetable broth
No homemade broth available – use store bought in carton
No balsamic vinegar or coconut aminos – use tamari or omit
No crushed tomatoes – used diced tomatoes or tomato sauce
Add greens – add in some chopped kale around half way through
More flavour – add more of the spices as you go!

By: Tina Gravalos · In: Recipes

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How beautiful are blood oranges? 😍

I’ve been playing around with mocktails and I think this might be one of my faves! 

Here’s the how to:

1/2 cup pineapple chunks
Juice of 2 blood oranges
1-2 tsps raw honey
1/2 cup coconut milk
Sparkling water
Ice

In a glass or cocktail shaker, add the pineapple, blood orange juice and honey. Muddle until the pineapple is mashed.

Pour in the coconut milk and stir. With a fine mesh sieve or strainer, place on top of a glass and pour about half of the pineapple mixture into it and use a spoon to get the juices out. Repeat with another glass.

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* you can add a pinch of sea salt
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Counting down the days until peach season in Canad Counting down the days until peach season in Canada so I can make this peach jalapeño popsicle recipe I whipped up for @jillian.harris's blog. 😍 It features a jalapeño simple syrup!
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Let’s take a moment to appreciate the spices section @naturescanada 😍 I mean, what don’t they have? Having so many amazing options to choose from makes me feel confident I’m making healthy choices for me and my fam. 🤗 

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Cooking oils - I know this is a hot topic but these are the things I cook with. Greeks (like me lol) have been using olive oil forevvveeerrr so I’m going to also use it foreva because it’s a part of my culture. 😉 Avocado oil, coconut oil, grass-fed butter and ghee. When buying olive oil and avocado oil, look for darker glass bottles to prevent oxidation. Also, don’t be afraid of butter! 🤗 Grass-fed butter is packed with healthy fats and fat soluble vitamins. Ghee is great too. Ghee is made by melting butter. It gets separated into liquid fats and milk solids. The milk solids get removed and then voila you have ghee! 

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