Four Corners Lentil Soup

 

It's Meatless Monday and this Vegan Lentil Soup is what's cooking in our house. I originally found this recipe on Epicurious.com and have adapted it to fit our family. It uses red lentils, which when cooked turn yellow, and it is full of flavorful ginger, cumin and leeks. This is a perfect medicinal soup for a cold day or when someone in the house has the sniffles. Lentils are a great source of protein to fuel the body and ginger has wonderful medicinal qualities to help boost digestion and the immune system.

This lentil soup is a favorite in our house. Our littlest child, the picky eater, will devour 2 giant bowls. It also freezes beautifully so when there are leftovers, I keep them in the freezer for a rainy day (or if I get sick and don't have the energy to make dinner for everyone).

I prefer to use leeks in my Four Corners Lentil Soup because they are more mild than an onion and they add beautiful light green flecks of color to the soup.

Heat 2 Tbs. of coconut oil in a large stock pot over medium heat. Add the leeks and ginger and saute for 4-5 minutes until softened. Stir in the garlic and cook for another 30 seconds.

Stir in the cumin and cayenne pepper, cook for 1 minute until it becomes very fragrant.

Add the diced tomatoes, sliced lemon and a pinch of salt. Stir gently until combined.

Stir in the rinsed lentils and cook for about 1 minute. When heated through, add the vegetable stock (or chicken stock if not making the soup vegan) and bring to boil over medium high heat. Reduce heat to simmer for 30-40 minutes or until lentils are tender and just beginning to fall apart. Season with salt and pepper and add 1 Tbs. maple syrup to balance the flavors. Serve with fresh cilantro leaves and lemon slices. Store any leftovers in the fridge for up to 3 days or in the freezer for up to one month.

Four Corners Lentil Soup
Yield: 8 servings

Ingredients:
2 Tbs. coconut oil
1 large leek, white and light green parts only, quartered and diced
3 Tbs. fresh ginger, peeled and diced finely
3 garlic cloves, minced
1 1/2 Tbs. ground cumin
1/4 tsp. cayenne pepper (or more to taste)
1 can diced tomatoes
1 lemon, sliced thinly
2 cups red lentils, rinsed
8 cups vegetable stock 
1 Tbs. pure maple syrup, or agave syrup
2 Tbs. cilantro leaves, chopped
additional lemon slices for serving.

In a large stock pot, heat coconut oil on medium high heat. Add leeks and ginger and saute for 4-5 minutes until tender. Stir in the garlic and cook for an additional 30 seconds. Stir in cumin and cayenne pepper and cook for 1 minute, until very fragrant.

Add tomatoes and lemon, cooking for 1 minute. Stir in the lentils and broth and bring to boil. Reduce heat to simmer and cook for 30-40 minutes covered, until lentils are tender and just beginning to fall apart. Add 1 Tbs. maple syrup to balance the flavors.

Serve with fresh cilantro leaves and lemon slices. Leftovers can be frozen for up to one month.