Morning!
The Green Monster Movement is now updated featuring our first ever submission by a MAN, a green monster milkshake, a pre-half marathon recipe, and much more. Green Monster lovers UNITE! :D Please note I am still about 1 month behind on submissions- your patience is appreciated!
Here is a tip for those of you who hate to cook-
Have a glass of wine while you cook and the experience suddenly seems enjoyable, if not, down right thrilling! ;)
Have two and you will have the confidence of Gordon Ramsay.
I used to hate cooking until I discovered this little trick…
I love Wolf Blass Chardonnay. The Aussies make great wine, don’t they? I drank a wee bit too much of this while I was waiting for Eric to get home from work Saturday night…
This is perhaps one of the most simple, yet extremely fabulous, soups I have ever made. When I looked at the short ingredient list I thought, This is my kind of soup.
Simple, easy, quick, healthy. I don’t like fussy cooking. No patience.
Red Lentil Soup…With A Twist!
Ingredients:
- 2 T coconut oil (use Olive Oil if you are omitting the coconut curry sauce)
- 1 sweet onion chopped
- 1 t sun-dried tomato + pepper flakes (I use PC brand, no salt added)
- 6 cups vegetable broth
- 1 heaping cup of uncooked lentils (I used PC red organic lentils)
- 1/2 cup uncooked brown rice
- 1/4 t sea salt
- Freshly ground black pepper
- Parsley flakes
- 1 cup Coconut Curry Sauce (optional, but boy did it ever make this soup come alive!)
- Splash or two of Wolf Blass Chardonnay (optional…but come on, is it really) ;)
Note: T = Tablespoon, t = teaspoon
Directions: Add oil (either Olive or coconut oil- your choice) and chopped onions into a pot on medium heat. Cook until they caramelize nicely (see below). Next, stir in the broth, bringing to a boil. Add in the lentils and rice and simmer for about 30-40 minutes until tender. If you used a salty broth you will likely not need to use the extra salt, however I used the no-salt added bouillon cubes so I added about 1/4 teaspoon of sea salt to make the soup really ‘pop’. Serve with crushed pepper, parsley flakes, coconut flakes, and slivered almonds if you dare…You can even drizzle it with olive oil.
Recipe adapted from 101 Cookbooks.
One of my favourite veggies to eat- caramelized sweet onions! So delicious!!
It made quite a big pot, but next time I would probably double (or triple) the recipe (and freeze leftovers) because I loved it so much!
Definitely in my top 3, if not my favourite, out of the soups I have made.
Rocking the wedding cutlery! ;) Life is too short not to!
Our table pre Halloween decorations…
Mmmmm. Fall soups are the best!!!! Warmed my heart, mind, body, and soul.
Dessert was a Pumpkin Chia Spelt Scuffin (on-a-stick!) ;) My stash is depleting quickly…
Such a happy lil guy, isn’t he!?
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What a wonderful raffle! (and cause!) Plus, that soup looks phenomenal!!
soup looks fantastic!
I’m gonna try your soup; looks yummy. Yesterday I made the Winter Squash Soup on the Smitten Kitchen website. It was tasty too. Like some of the other cooks; I baked the squash first then scooped it out and added to soup. Then, crumbled gorgonzola over bowl of soup. I didn’t get to have my wine though; it was morning. Bon Appetit.
Sorry didn’t mean to hit “reply”
Thanks so much for this recipe!!!! I am doing a challenge … 10 new vegetarian recipes in October, and I needed 1 more idea, since I have my last 4 to make this week! I am making this recipe this week for sure!!!!
That soup looks fantastic, I’ll have to try some. P.S. I’m giving away a breast cancer awareness Ipod Nano armband case on my blog: http://lovinlosing.com/
Awesome, Angela!!
I am really craving soup and wine all of the sudden…too bad I’m at work ;) And your scuffin on a stick is way too cute! I have to get my hands on some Glo Bakery goodies soon!
I just made lentil soup for the first time this weekend….it was great!
Wow, this soup looks wonderful!
And I agree with you that a glass of wine while cooking adds to the joy of the process :-)
That soup looks so good!!!! That is a great contest, and a great cause with great prizes :)
The new Cooking Light, Nov.issue, has some scrumptious looking soups, some vegetarian.
Wow, your soup looks amazing. I’ve found I’m a much better cook with a glass of wine. Also, a much better wife!!
That lentil soup looks amazing!
Yes, we do have the best wines in the world! :) That soup looks SO good. We were going to make pizza for dinner, but soup might trump that!
I was going to do this marathon. I go to school just an hour away from Memphis.
I donated. I’m so glad to help, but also glad to have the chance to win. Hope you get my entry :)
I just entered the raffle :)
Question about the soup though – when do you add the curry sauce? With the broth or at the end?
I just had my first Glo bar – the peanut butter one and it was delicious!!! Looking forward to trying other ones.
I just discovered your website a few weeks ago tried this soup last night (while drinking a sauvignon blanc, of course!) and I added some of the white wine to this soup. It was hearty, satisfying and delicious! I loved it! It was my first recipe with red lentils and I will definitely be making it again. I didn’t have parsley to garnish, but I used cilantro which I was a little worried about, (along with red pepper flakes and sliced almonds) and it was still delicious!
I also made your lighted up coconut bars and they are decadent and DELICIOUS! I am a big fan of your website and will be returning often! Thank you!
Hi Lisa, Great tip about adding the wine! I will have to try that next time. :) So glad you are enjoying the recipes, thanks for your comment!
Do you have any thick lentil soup recipes without rice or potatoes or tomatoes, please? I just want a really good one – like Progresso soup, but without the ridiculous amount of salt! Mnythx!