AUTUM LENTIL SOUP

VEGAN / GLUTEN-FREE / SATTVIC

Lentil soup is my fav - and one reason is all the variations you can make season to season. This one calls for only 5 ingredients plus either sweet potato or winter squash. It is warming, filling, and oh so easy. If you don’t have premade curry powder, you may already have all the ingredients you need to make your own at home!

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Serves 2

INGREDIENTS

1.5 cups of cubed sweet potato, butternut squash, or kabocha squash, peeled and cubed

1/2 cup red or yellow lentils (split mung dhal)

2+ cups water

1 heaping tsp curry powder (see below to make your own)

1/2 tsp fresh ginger, minced

1 tbsp ghee or coconut oil

1/4-1/2 cup of canned coconut milk (you can use full fat or fat-free)

salt and pepper to taste

OPTIONAL TOPPINGS

Chives, roasted chickpeas, sunflower seeds, pepitas, pomegranate seeds, dulse

INSTRUCTIONS

Heat ghee/coconut oil in a small soup pot. Add in ginger and cook, stirring for 2-3 minutes, until fragrant. Add in curry powder, lentils, sweet potato/squash, and water. Bring to a boil and then lower heat, simmering for 20 minutes, or until lentils are soft and vegetables are cooked through. Add in coconut milk, salt, and pepper. Use either an immersion blender or regular blender to blend the soup (you can make it more chunky or creamy depending on how long you blend). Enjoy as-is or with toppings of choice!

DIY CURRY POWDER MIX

You don’t have to have all of these ingredients to make your own curry powder. Basic curry powder usually includes at least coriander, cumin, turmeric, and ginger. Any others can be added for more complex flavor. It’s best to use ground spices. A coffee grinder or mortar and pestle are simple ways to grind your own spices fresh, which always tastes best. If in a bind, just use whatever mix of these you have available.

  • coriander

  • cumin

  • turmeric

  • ginger

  • mustard

  • black pepper

  • cinnamon

  • cardamom

  • ground chili

  • fenugreek

  • clove

Hilary Bent-MullingsComment