Warming & light but filling and full of flavor at the same time, this lentil soup recipe needs to become a staple in your weekly rotation, right now! Orange and lemon zest add that special kick to the hearty soup while its toppings avocado, purple cabbage kraut, cilantro and lemon bring crunch, creaminess and freshness to the bowl. It’s so good, you will want to go back for seconds and thirds!
Serves two.
Ingredients: (preferably organic)
- 1 cup red lentils (I used a mix of red, brown and beluga, but red lentils are better to cut down on the cooking time)
- 2 cups cauliflower florets
- 1 carrot, peeled and diced
- 2 cups fresh spinach
- 1 tbsp avocado oil
- ½ small onion, diced
- 1 clove garlic, diced
- 1 tbsp fresh ginger, minced
- 3 tbsp tomato paste
- 1 orange, juiced
- 1 tsp turmeric
- ½ tsp ground cumin
- 4 cups water
- black pepper to taste
- Himalayan pink salt to taste
- ½ lemon (juice & zest)
- 4 tbsp coconut yogurt
- avocado
- purple cabbage kraut
- cilantro
Directions:
01. Heat up the avocado oil in a medium sized pot and sauté the onion and garlic until translucent.
02. Add the cauliflower, carrot and ginger and cook for two minutes until the vegetables begin to soften. Add a splash of water if necessary.
03. Stir in the lentils, tomato paste, turmeric and cumin and cook for another two minutes until the spices are fragrant, then squeeze in the orange juice.
04. Add in the water, cover and bring to a boil, turn the heat to medium and simmer for 20 minutes or until the lentils are cooked.
05. Stir in the spinach, season with pepper and salt, add the lemon zest and coconut yogurt.
06. Serve the soup in a bowl and top with avocado, purple kraut, cilantro and a squeeze of lemon juice.
