I recently tried a breakfast ‘cookie’ from a blog my friend sent me. They were super simple to make and so good that I have to share. I used dairy-free, dark chocolate chips. My friend makes them without the chocolate chips and feeds them to her 1-year old son–apparently easier than feeding him oatmeal with a spoon.
On to the weekly recipe. There’s really nothing better to make on a cloudy and rainy day than soup. This warming soup has a light spicy kick to it. Feel free to omit or increase the cayenne pepper.
What to do with the rest of the tomato paste if you open a can? Spoon the rest on plastic wrap and roll it up like a log, folding the ends over. Freeze. Whenever you need some tomato paste, let it sit out of the freezer for just a few minutes and chop off as much as you need before placing it back in the freezer. So convenient!
Spicy red lentil soup Makes 8 servings
- 2 tsp coconut oil
- 2 onions, chopped
- 3 cloves garlic, finely chopped
- 2 tsp ground cumin
- 1/2 tsp paprika
- 1/2 tsp cayenne pepper
- 2 tbsp whole wheat flour
- 7 cups vegetable or chicken broth
- 1.5 cups dry red lentils, rinsed
- 2 tbsp tomato paste
- 1 bay leaf
- 400 mL almond milk (or milk of choice)
- salt and pepper to taste
In a large pot, heat the oil over medium-high heat. Add onions and garlic and cook stirring for 5 minutes, or until softened. Stir in cumin, paprika, and cayenne pepper and stir for another minute. Mix in the flour.
Stir in broth, lentils, tomato paste, and bay leaf. Cover and bring to boil. Reduce heat to low and simmer for 25 minutes. Remove the bay leaf.
With an immersion blender, blend the soup a bit, but not completely. Leave a bit of chunkiness for texture. Stir in the milk and simmer for another 5 minutes. Add salt and pepper to taste. If you’re using store-bought broth, you may not need to add additional salt.