Red Lentil and Vegetable Soup

Preparation time: 15 min Cooking time: 40 min Servings: 4

Ingredients:

• 1 sweet potato, peeled and diced

• 2 celery stalks, washed, and diced

• 3 large carrots, peeled and diced

• 4 small Yukon Gold potatoes, peeled and diced

  • Or any small white potatoes

• 4 cups vegetable broth (liquid or reconstituted from powder)

• 1 cup dry red lentils

• 1-2 cups of water to top up

• 1 teaspoon cumin

• 1 teaspoon curcuma

  • Cumin and curcuma can also be replaced with basilic/parsley for a different take on the flavour.

• Salt, pepper

• Optional: 1/2 cup cream or coconut milk

Instructions:

1. In a large pot over medium-high heat, add all the ingredients except for the cream/coconut, and stir. Make sure that the vegetables are fully covered in the broth. Add water as needed. Cover with lid.

2. Bring to a boil, reduce to medium heat and cook until vegetables are soft and easily mashed with a wooden spoon.

3. Blend into a smooth texture using a blender or a hand blender.

4. Optional - add a drizzle of of cream or coconut milk for service.

Cooking hack:

• Pre-cut all the vegetables, put in a large freezer bag to save on prep time for next time! In this photo, I used the Stasher silicone reusable bag. You can find this bag locally in Whitehorse at Riverside, Canadian Tire and Superstore.

Nutrition facts for 1 serving (250 mL) without cream and coconut milk

• Calories : ~135 kcal

• Carbohydrates : ~28 g

• Fat : ~0.2 g

• Protein : ~5 g

• Fibre : ~5 g