(Oh and btw, your Blueberry-Banana Green Monster smoothie rocks too! I made it tonight for my family and it was delicious. They gave the soup a nice crunch and added some color.I added a potato and some pasta to make it more kid friendly (well — friendly to MY kids anyway! Reply I featured your recipe on my Vegetarian / Krishna conscious eating blog page to help spread the word about ohsheglows.com! WOW – this is super yummy…I opted for the greater amount of cayenne and OH BABY!Really love the idea of adding coconut oil – I’m trying that next time! Will have pick up some red lentils next time I’m out. I might get a little crazy and add some soyrizo because it sounds like it would be good in it. So yesterday I sat down and looked up a lentil soup in the cookbook and then came up with my own recipe….which looks exactly like this one! And I have that exact same bowl and saucer and for all my soups and dips this fall, that’s what I’ve photographed it in, or the white one. I caught a few minutes of a rerun recently, and realized how corny it was, but I loved it at the time!:) Reply Haha…I too have burnt my tongue over the past few days…from Thai chickpeas and potato/cauliflower soup! I wish I had some going to the freezer though like you! Kale, diced tomatoes, celery, lentils, coconut oil, etc. I love the teal though – complements orange-toned soups and food so beautifully! Also love that you combined these ingredients together.
I made something very similar the other day, only I added liquid smoke to give it more of a BBQ-chili taste. Love the blend of spices you used, and also that you threw a bunch of kale into it – love, love, love kale! It’s kind of a fun thing to challenge ourselves in the kitchen. Just found and bought red lentils at the store this morning. Currently have beans cooking for tonight’s dinner: Reply Gorgeous soup, Angela!
I didn’t have a few of the things on hand, so I made a few substitutions (no celery? I made it again for a post Christmas dinner with non-family. I have a 6 and 8 year old who actually get excited when they smell it simmering after coming home off the bus after school. I haven’t read through all the comments, so if this has already been asked I apologize.
This was the most complimented and asked about of all the food there. I never thought I’d get them to eat kale even though we are a vegan/vegetarian family. It’s very simple to make but has so much flavor and depth. The soup recipe says it yields 5-6 cup servings, yet when I add up the ingredients I can easily get about 8 cup servings. I’ve made this twice now and yesterday, I substituted anise for celery and used green lentils instead of red split pea. I kind of put my own spin on things…I doubled the garlic, tomatoes, and kale.
I also agree that soup without beans just don’t fill me up as much with beans! I just made a red lentil coconut carrot curry soup the other day, but I like the idea of a brothier soup for the lentils (mine was really thick! Tyler eats it too quickly for it to make it there though!! I bought some kale the other day with the intention of making one of your delicious kale salads…but with winter coming in, I may just have to switch it up and make this soup instead!! Weirdly, last night I made a sauce of red lentils, tomatoes, and kale, served on top of spaghetti squash. Gotta love when you have all the right ingredients in the house! I had a hint of a sore throat and this hit the spot. I loved it and it got two big thumbs up from my fiance as well.
My family does not like tomatoes…I wonder if I could replace with strained tomatoes? If I don’t have smoked paprika, can I just use regular paprika? Reply The soup is simmering on my stove as we speak! It might sound weird at first, but I enjoyed the combo. Not the case yesterday:( Went everywhere searching for nutritional yeast. Was planning to make your Butternut Squash Mac ‘n Cheese! Angela, I’m finding that I can depend on your recipes to be consistently good. I’ve been on a two week continuous streak of failed dinners, so I felt so victorious whipping this up with acorn squash for dessert. My boyfriend seems to be developing a bean allergy (kidney and black beans)…I’m thinking it’s the canned preservatives, we don’t know, but adjusting to lentils seems to be just fine so far! I am going to make it again this weekend, as I know it will go fast.