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February 25, 2021
Blondies with walnuts, coconut and chocolate
March 3, 2021Comforting lentil soup
This lentil soup is perfectly comforting, full of amazing nutrients and also super delicious!
What you need:
3 tbsp olive oil
1 medium red onion
4 small/2 large carrots
1/2 Hungarian sweet yellow pepper
1 tbsp sweet paprika
1 tsp smoked paprika
1 tsp caraway seeds
1/2 tsp chili flakes
2 small bay leaves
salt and pepper to taste
3 cups of lentils, cooked in salted water or vegetable stock
1 small bunch of kale
5 cups of water
1 tbsp apple cider vinegar
1 medium red onion
4 small/2 large carrots
1/2 Hungarian sweet yellow pepper
1 tbsp sweet paprika
1 tsp smoked paprika
1 tsp caraway seeds
1/2 tsp chili flakes
2 small bay leaves
salt and pepper to taste
3 cups of lentils, cooked in salted water or vegetable stock
1 small bunch of kale
5 cups of water
1 tbsp apple cider vinegar
Feel free to double or triple the recipe and use it as a base for your weekly meal preps or keep a batch in the freezer for the days you're not feeling like cooking, but need some comfort food.
method:
1. To a medium-sized pot add olive oil then sauteé chopped onions and sweet yellow pepper with a pinch of salt until fragrant and translucent, about 5 minutes.
2. Add cubed carrots and sauteé for an additional 3 minutes.
3. Take the pot away from the heat and add all of the spices. Stir well then bring it back to the heat.
4. Add the cooked and strained lentils to the pot alongside 5 cups of water. Simmer it for about 20 minutes on medium-low heat.
5. After 20 minutes, add chopped kale and apple cider vinegar to the soup. Simmer for only 3 more minutes so the kale keeps its bright green color and most of its nutritional values.
6. Serve with vegan yogurt and red onions.
Bon Appétit!
2. Add cubed carrots and sauteé for an additional 3 minutes.
3. Take the pot away from the heat and add all of the spices. Stir well then bring it back to the heat.
4. Add the cooked and strained lentils to the pot alongside 5 cups of water. Simmer it for about 20 minutes on medium-low heat.
5. After 20 minutes, add chopped kale and apple cider vinegar to the soup. Simmer for only 3 more minutes so the kale keeps its bright green color and most of its nutritional values.
6. Serve with vegan yogurt and red onions.