Welcome back to Whole Food Wednesday’s!
I want to highlight YOUR WORK, YOUR RESEARCH and YOUR CREATIONS. Share up to 3 fun articles or recipes that you think might help others on their real food journey. This is also a great way for us to all see what you’ve been up to for the past week. Simply pick your 3 best posts to share with the group.
Today I want to share a green lentil soup recipe. I really hope you guys and gals aren’t tired of lentil recipes. I mean, after all, it’s not my fault they are so awesome. They are packed with protein and fiber, low in calories and not to mention all kinds of healthy minerals, 2- B vitamins and iron. Health benefits aside, I also like them because they’re fast and yummy.
I made this soup with pre-cooked lentils since I have a bunch in my freezer, but raw ones work great too, so no worries if you don’t have any that are already cooked. With the cooked lentils, I just added them in during the last 5 minutes to heat through.
As a vegan option, simply omit the Raita.
Curried Green Lentil Soup
- 2 Tbsp coconut oil
- 1/2 onion
- 1 celery stock
- 2 carrots
- 1/2 tsp cumin seeds
- 1/2 tsp coriander seeds
- 1 – 2 tbsp Garam Masala (adjust according to taste)
- 4 cups vegetable or chicken broth
- 3/4 cup raw lentils or (3 cups cooked)
- 1 tbsp lemon juice
- 1/4 cup chopped cilantro
Start by chopping up the veggies. Dice the onion and clean and chop the celery and carrots. In a large pot over medium heat, melt 2 Tbsp of coconut oil (or fat/oil of choice), Add the onion and cook for 3 minutes. Add the celery and carrot, cook for another 2 minutes. Add the cumin seeds, coriander seeds and Garam Masala. Heat until the spices become fragrant, about 30 seconds. Add the broth and raw lentils (if using raw or wait until the last 5 minutes if using cooked lentils). Increase the heat and bring the soup to a boil. Reduce the heat and simmer until lentils and carrots are cooked, approximately 20- 25 minutes.Add the lemon juice and cilantro. Serve with a dollop of Raita.
Optional: If you prefer a creamier texture, use an emulsion blender or a regular blender to puree the mixture before serving. Just remember to allow the soup to cool before adding it to the blender!
- 2 1/2 inch segment of cucumber
- 3/4 cup plain yogurt
- 1/2 tsp cumin seeds
- 1/4 tsp fennel seeds
- 2 Tbsp finely chopped onion
Peel the cucumber segment. Using a spoon, scrape out all the seeds. Finely dice the cucumber. Add all the ingredients to a bowl and stir until well combined. Add salt to taste.
Whole Food Wednesday’s Round-Up Rules
To come and play, use the linky tool below to add your link. Only link to the specific post and not your home page or else we won’t be able to find all that juicy information you’ve left us with.
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- 3. Be sure to add a link in your post back to this post. Simple linky etiquette. This allows your readers to find other posts that may help them on their journey.
- 4. If you’re sharing recipes, the only requirement is that the ingredient list be comprised of non-processed food items. That being said, we are all in different places on our real food journey, some more advanced than others. I invite all of you to share, no matter where you are on your journey, but I ask you to stay mindful when sharing your recipes that this is a whole (real) food blog. This means, no ingredient lists that include edible oil products, unfermented tofu, protein powders, ketchup, white flour or white and brown sugar.
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- 7. Please visit some of the links below. After all, that’s how we’ll get to know each other!
Now it’s your turn to share your whole food recipes and ideas.
I’m sharing this with What’s Cooking Wednesday, This Chick Cooks, Pennywise Platter, Simple Lives Thursdays, Full Plate Thursdays, Food Friday, Freaky Friday, Fight Back Friday, Lunch Box Love, Foodie Friday, Friday Food Flicks and Real Food Wednesdays.