INGREDIENTS:
½ cup Lentils, green
½ cup Lentils, brown
3 Carrots, peeled, chopped
3 Sweet potatoes, peeled, chopped
1 Pepper, orange, chopped
4 Garlic cloves, peeled, minced
¼ cup Coconut oil, unrefined
1 tablespoon Vegetable oil, unrefined
½ Lemon, juice of
1 teaspoon Curry powder, yellow
1 teaspoon Cumin, ground
1 teaspoon Paprika, ground
Black pepper, freshly ground, to taste
4 cups Broth, vegetable
2 cups Water
½ cup Onion, green, chopped
½ cup Parsley, chopped
1 teaspoon Salt, Himalayan, pink
EQUIPMENT:
Medium saucepan; Large stockpot; Measuring cups; Kitchen knife, Vegetable peeler; Spatula; Blender;
DIRECTIONS:
Step 1: In
a medium saucepan, combine coconut oil and vegetable oil. Bring it to
simmer over a low heat. Add chopped onions, carrots, sweet potatoes,
orange peppers and minced garlic.
Mix
often with a spatula and let it cook until vegetables soften and become
fragrant. Add cumin, paprika, curry powder and cook for another 2-3
minutes. Cover with a lid and set aside.
Step 2: In a large stockpot, combine vegetable broth and water. Bring it to boil. Add green and brown lentils. Cook for 5 minutes.
Add
vegetable mixture from the saucepan. Add salt and ground pepper to
taste. Partially cover with the lid and cook for about 20-30 minutes
until vegetables are almost cooked.
Step 3: Once lentils is almost cooked, transfer one-quarter of soup into a blender. Puree the soup until smooth.
Step 4: Transfer
pureed soup back into the stockpot. Add lemon juice, chopped parsley,
and chopped green onion. Cook for another 3-4 minutes or until parsley
and green onion soften to your liking.
Garnish with Plant-Based Sour Cream*. Serve immediately.
This soup will keep for three days in a fridge or one month in a freezer.