Friday, October 14, 2016

Nut Butter, Lentil Soup (Dairy, Gluten, Grain and Free)

If you haven't already noticed.  I love soup.  Fall is such a great time to make soup as there are lots of vegetables ready and the weather is getting cooler.  This soup did not disappoint.  It has lots of flavour!
  • 1 diced onion
  • 1/2 tablespoon olive oil
  • 2 minced cloves garlic
  • 1-2 teaspoon miced fresh garlic
  • 5 cups vegetable or bone broth
  • 1/2 cup red lentils
  • 1 cup chopped kale
  • 1/4 cup coconut milk
  • 2 diced carrots
  • 1/2 cup almond or peanut butter
  • 1/3 cup tomato paste
  • 2 bay leaves
  • sea salt, cayenne and pepper to taste
  • 1/2 juiced lemon

  1. In a large pot heat oil. Cook onion until clear and soft (3 minutes,) add garlic and cook another minute. 
  2. Add all remaining ingredients except lemon.
  3. Bring to a boil and then simmer for 15-20 minutes or until carrots are tender.
  4. Remove bay leaves
  5. Add lemon juice and puree or leave as is.
  6. Serve

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