CREAMY GOLDEN SPICE LENTIL SOUP

Springtime might be creeping up on us, but I think we could all use a little dash of brightness right about now.

While I originally created Gritty Gourmet to focus on recipes for adventures, my real goal is and was to make sure that people have the tools and ideas they need to eat well, no matter where they are. With that in mind, I’ve decided to make a shift towards sharing foods that are easy to find, recipes that are flexible, and meals that boost us up while we all live through these strange and difficult times.

When times get tough, it can be hard to stay away from comfort foods (which for me means a LOT of ice cream), but they’re typically not the best for our bellies, or immune systems, or our mental health. I usually find that once my rush of happiness from eating something terrible but super tasty is over, I feel lazy, sad, and unmotivated (which is the last thing I need right now). Food is medicine, if we use it right! On that note, I wanted to share one of my favorite feel-good meals with you (it kind of tastes like a really amazing hug, or when sunlight hits your face for the first time after a rainy day. No, for real). This creamy lentil soup where it’s at.

Beyond making your taste buds super stoked, the spices used in this recipe- turmeric and curry-are known for their immune boosting, healing properties. If you want to nerd out on how and why, check out their use in Ayurvedic medicine, which is sometimes known as the sister practice to yoga.

We’re all trying to stay home as much as possible right now (or at least we should be), and this recipe is also great for when you’re trying to stretch your days between visits to the grocery store. All you really need to make this recipe rock are the spices, some type of lentils, whatever veggies you have on hand, and some veggie broth or bouillon cubes.

Creamy Golden Spice Lentil Soup

1 C Red Lentils

1/3 Red Onion

3 Cloves Garlic

2 Potatoes

1 Carrot

1 1/2 C Cauliflower or Broccoli

1 Cup Squash or Zucchini

1 Can Coconut Milk

4 Cups Vegetable Broth 0r 2 Vegetable Bouillon Cubes and 4 Cups Water

1 Tbsp. Cumin

1 Tbsp Curry

1 Tbsp Turmeric

1/2 Tsp. Paprika

salt and pepper to taste

Olive or Coconut Oil

At least 1 hour before beginning to cook soup, place lentils in a medium sized bowl, cover with 2-3- cups of water, and let soak (this can be done as far in advance as the night before cooking soup). When you are ready to make the soup, dice garlic and onion and chop all vegetables into 1/2 inch cubes. Saute garlic and onion in a large saucepan with 1-2 Tbls. oil over low heat. Once softened, add all spices. Cook for 1 minute. Add potatoes, cover, and let cook for 5 mins. Next, add carrot, cauliflower, and 1 Tbsp. of water. Mix, cover, and let cook for 5 mins, then add squash. Increase heat to medium and saute for 3-4 mins. Add vegetable broth (or Bouillon cubes and water) and drained lentils. Stir, cover, and let cook for 5 mins. Once the time is up, add in coconut milk, stirring thoroughly to make sure it fully dissolves, and then check spices and adjust as desired Let simmer for 5-10 more minutes, or until potatoes are soft and lentils are fully cooked. Finally, scoop 2-3 cups of finished soup into a blender and pulse until liquified, then add back to pot. Mix well and then serve (tastes great with a slice of toasted whole-grain bread!)

Serves 4.