Recipes · Soup

Savoury Lentil & Potato Soup

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Last week, I had the opportunity to attend a social media conference called ‘Blissdom‘.  This annual conference is extremely valuable for pretty much everyone as it covers topics that are familiar for anyone looking to enhance and improve their business.  People from all over the country came to immerse themselves in the popular world of social media, which included inspirational speakers, informative and educational workshops combined with a wide array of generous sponsors.  One sponsor in particular stood out for me as they prepared a delicious lentil lunch that was gluten free!  Celiacs find it a challenge to participate in sponsored lunches at meetings and conferences as mini sandwiches, wraps, cookies, soup thickened with wheat flour and crackers are typically served.  Thankfully, Canadian Lentils, came to my rescue and allowed me to enjoy a hearty lentil lunch.  They also gave each person a bag of their lentils to enjoy at home.

Lentils are a power food.  Packed with protein, fiber, folate, vitamin B and iron, this legume is a great way to add a lot of health to your meal.  Lentils can be stored in a cool, dry place for up to 12 months and can be refrigerated (cooked) for about 5 days.  Simply rinse your lentils prior to cooking and you are ready to go!

I created the following lentil soup recipe, which is gluten free and very flavourful:

Ingredients:

  • 2 tbsp peanut oil
  • One small red onion
  • 2 tbsp minced, fresh ginger
  • 1 clove garlic, minced
  • 1 cup dried lentils (make sure to rinse prior to cooking)
  • 3 medium-sized potatoes, peeled and diced
  • 1/3 cup finely chopped cilantro
  • 2 cups chicken stock (make sure it’s gluten free)
  • 1 can coconut milk
  • 2 tbsp tomato paste
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • salt and pepper to taste
Place cilantro in a bowl and cover with water.  Drain and repeat until cilantro is clean.  Dry with paper towel and chop.
Place cilantro in a bowl and cover with water. Drain and repeat until cilantro is clean. Dry with paper towel and chop.
Mixing together the ingredients
Mixing together the ingredients
Easy idea to save the rest of  your tomato paste from the can.  Place paste by the tablespoon on a plate lined with parchment paper and freeze.  Once frozen, put in a ziplock bag and deforst what you need the next time you need it!
Easy idea to save the rest of your tomato paste from the can. Place paste by the tablespoon on a plate lined with parchment paper and freeze. Once frozen, put in a ziplock bag and defrost what you need the next time you need it!

Directions:

  1. In a large pot, sautee peanut oil with onion, ginger and garlic until onion is soft
  2. Add lentils, cilantro and potato and mix together
  3. Add chicken stock, coconut milk, tomato paste and season with cinnamon, nutmeg, salt and pepper
  4. Bring to a boil and then simmer, covered for about 30 minutes until lentils and potatoes are soft
  5. Enjoy!

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