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Velvet Spice Red Lentil Soup

Velvet Spice Red Lentil Soup ~ Sumptuous Spoonfuls #soup #recipe

Soup is more than food to me; it’s a survival technique in the winter. When days get cold and dark and the holiday baking begins and tempts me with empty sugar-y calories, I turn to soup to nourish my body and my soul.

In soup, I find a bowl of comfort and warmth, a treat in itself. And if done right, it’s also a bowl full of nourishment. This red lentil soup is full of protein from the lentils and ham, cleansing fiber from the lentils and vegies and healthy vitamins from the vegetables and spices. Yes, the spices in this soup are part of its super-power.

“It’s inexpensive, mild in taste, and benefits every system in the body,” Kling says. “Adding this powerful plant to your diet is one of the best things you can do for long term health.”

When I pondered what to name the soup, the rich spices and color and soft, velvety texture of it led me to “velvet spice”. I hope you enjoy it. Personally, I’m savoring every thick, hearty spoonful.

Velvet Spice Red Lentil Soup

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Yield: About 1 1/2 quarts of soup

Velvet Spice Red Lentil Soup

Ingredients

  • 1/2 tablespoon butter
  • 2 ribs of celery, chopped
  • 1/2 of a medium yellow onion, peeled and chopped
  • 2 - 5 cloves of garlic, peeled and chopped
  • 6 cups water or vegetable broth
  • 1 bay leaf
  • 1 1/2 cups lentils
  • 1 cup carrots, peeled and chopped
  • 1 cup sweet bell pepper, seeded and chopped
  • 1 - 3 teaspoons turmeric
  • 1 - 3 teaspoons powdered chimayo chile pepper or cayenne
  • 1 1/2 teaspoons cumin
  • 1/2 teaspoon cinnamon
  • 4 - 6 teaspoons better than bouillon, chicken flavor
  • 1 cup ham (omit the ham for a vegetarian soup)
  • 1 cup kale leaves, chopped

Instructions

  1. In your soup pot, melt the butter, then add the celery, onion and garlic and saute until the onion is soft and translucent. Add the water, bay leaf and lentils, bring to a boil and then reduce heat to a simmer. Cover and cook until the lentils are soft and tender.
  2. Add the carrots, bell pepper, spices and better than bouillon. Bring to a boil again and then reduce to a simmer. Cover and cook for 15 - 20 minutes or until the carrots are tender. Add the ham and cook for just a few minutes longer until the ham is hot, then stir in the kale just before serving.

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2013, Sumptuous Spoonfuls. All images & content are copyright protected. I love it when you share, but please do not use my images on your own site/page without prior permission. If you want to publish any of my images, please ask first. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to here for the recipe. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

http://www.sumptuousspoonfuls.com/velvet-spice-red-lentil-soup/

Velvet Spice Red Lentil Soup ~ Sumptuous Spoonfuls #soup #recipe

This recipe was shared at Tuesday’s TableFull Plate Thursday, The Weekend re-Treat and Hearth & Soul Bloghop.

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3 Responses

  1. It is really cold and rainy here today and your soup would be delicious. Thanks so much for sharing with Full Plate Thursday and have a very Merry Christmas!
    Miz Helen

    December 22, 2013 at 3:20 pm

  2. HOW WOULD YOU MAKE THIS SOUP IN THE CROCKPOT ?

    March 25, 2017 at 3:20 pm

    • Ann

      Hi Norma,

      It’s such a quick soup to make, I don’t think you need a crockpot! But if you must, melt the butter, saute the celery, onions and garlic together and then put them with the rest of the ingredients (except the kale) in a crockpot, cover and cook on high for 4 hours or on low for 6 – 8. Stir in the kale shortly before serving.

      Let me know how it turns out!

      Thanks,

      Ann

      March 25, 2017 at 7:51 pm