Polar Vortex Warming Soup

I don’t have to be a master of the obvious here and advise you that it is cold outside! I think this has been one of the worst Canadian winters that I can ever remember. Soup is my go to comfort food in the winter, and this year has been no exception. I also enjoy soup in the spring and summer, when I get bored and tired of salads. I never get bored of soup however, and try to load it up with as many veggies as I can!

My spicy lentil soup is packed with nutrients like cancer-fighting anti-oxidants from the sweet potato and spinach, fibre from the lentils, and it also happens to be an anti-inflammatory wonder thanks to the turmeric, cumin, ginger, garlic and curry.

I find this soup is very hearty and is the perfect bowl of goodness on a blustery winter night.

Dina’s Spicy Lentil Soup

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1 medium onion chopped

3 stalks of celery sliced

3 small carrots diced

1 sweet potato diced

4 cloves of garlic smashed and chopped

1” piece of ginger peeled and finely chopped

3 T of olive oil (or coconut oil)

1 T Turmeric

1 T Garam Masala

2 T Curry Powder

1 t Coriander (powdered)

1 t Cinnamon

2 t Cumin

1 T tomato paste

8 cups of filtered water

3 heaping T chicken bouillon powder

1 can green lentils, drained and rinsed

4 cups of baby spinach (sometimes I make it with kale or collards – whatever greens I have on hand)

I basically chop all of my veggies along with the garlic and ginger. Dump everything in a big soup pot, and sweat everything over high heat in olive oil for about 6 minutes. I add all the spices and continue to sauté the veggies for an additional 2 minutes. It’s really important to cook your spices, especially cumin, as it helps to enhance the flavours. Besides, uncooked cumin can be very harsh on the palate.

Next, add the water, bouillon, and tomato paste and bring to a boil. Add the lentils and spinach and reduce the soup to simmer. Cook for about 30 minutes. That’s it! This is why I love soup. It’s a healthy, easy and fast meal.

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