Hearty, cold-weather meals don’t have to be unhealthy. This delicious and nutritious recipe from Elite Jakob will have your family begging for more.
Elite Jakob is a Reisterstown-based integrative health coach, food blogger and author of the self-published cookbook “I Live in my Kitchen, But You Don’t Have To.” For more recipes from Jakob, visit her website, Iliveinmykitchen.com and follow her on Instagram and TikTok @Iliveinmykitchen.
Red Lentil Soup
Ingredients
- 2 Tablespoons olive oil
- 1 bag (16 ounces) red lentils
- 1 onion
- 3 garlic cloves
- 3 celery stalks
- 1 medium sweet potato
- 1/2 bunch of each cilantro and parsley, chopped (you can use just one of those or both)
- 2 teaspoons salt
- 1 teaspoon turmeric
- 1 teaspoon cumin
- Pepper
- Lemon and olive oil for serving
Instructions
- Rinse and drain the lentils using a large strainer.
- Dice the onion and celery and peel and chop the sweet potato.
- In a medium soup pot add the oil and sauté the onion Add the onions for 1 minute.
- Add the diced sweet potato and sauté for another 1-2 minutes.
- Add the lentils and the seasonings and mix well.
- Add the rest of the ingredients, celery, garlic, chopped parsley/cilantro and fill up the pot with water, up to 1 1/2” from the ledge of the pot.
- Mix everything to make sure nothing sticks to the bottom of the pan and bring the soup to a boil.
- Taste the broth to make sure it’s salty enough. You might have to add more salt. If necessary, add another teaspoon and taste again.
- When the soup is boiling, lower the heat and cover. Cook covered for 30 minutes.
- After 30 minutes, uncover and process the soup with a hand held blender. Process until the soup is smooth without lumps.
- Serve in a soup bowl and drizzle with lemon and 1 teaspoon of olive oil.
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