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Creamy Lentil Soup https://www.metro.ca/userfiles/image/recipes/soupe-cremeuse-lentilles-12027.jpg PT10M PT30M PT40M
In a pot, add in your dried mushroom and vegetable broth, then bring to a boil at medium heat.Once boiling, add in your tomatoes, carrot, onion, ginger, jalapeno pepper and let it boil till the kins come off the tomatoes.Transfer the tomatoes, carrot, onion, ginger, jalapeno pepper to a blender with the garlic and blend till smooth.Add the purée back into the soup and let it come to a boil.Once the soup is boiling, add in your lentils, curry powder, vegetable bouillon cube and an additional 2 cups of water.Cover the pot and let it simmer at medium to low heat for about 20 minutes or till the lentils are tender. Check the soup periodically to make sure the lentils are not burning at the bottom.Once the red lentils are tender, add in your coconut milk and taste for salt to make sure it is to your liking.Serve with any choice of carb or flatbread.
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1 cup (250 mL) dried mushrooms 1 container Life Smart Organic Gluten Free Vegetable Broth, Organic 2 medium tomatoes 1 large onion thumb size ginger 3 cloves of garlic 1 large carrot 1 piment jalapeño cut in half (you can remove the seeds if you do not want it spicy) 2 cups (500 ml) Water 1 tablespoon (15 mL) curry powder 1 cup (250 mL) red lentils 1 cube (15 mL) (1 tbsp) or any vegetable bouillon cube or stock cube 1/2 cup (125 mL) coconut milk or non-dairy creamer Salt and pepper to taste
Creamy Lentil Soup

Creamy Lentil Soup

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5
accompaniments
0:10
Preparation
0:30
COOKING
0:40
TOTAL TIME

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Ingredients

Imprimer ma sélection
  • 1 cup
    (250 mL)
    dried mushrooms
  • 1 container
    Life Smart Organic Gluten Free Vegetable Broth, Organic
  • 2
    medium tomatoes
  • 1
    large onion

  • thumb size ginger
  • 3
    cloves of garlic
  • 1
    large carrot
  • 1
    piment jalapeño cut in half (you can remove the seeds if you do not want it spicy)
  • 2 cups
    (500 ml)
    Water
  • 1 tablespoon
    (15 mL)
    curry powder
  • 1 cup
    (250 mL)
    red lentils
  • 1 cube
    (15 mL)
    (1 tbsp) or any vegetable bouillon cube or stock cube
  • 1/2 cup
    (125 mL)
    coconut milk or non-dairy creamer

  • Salt and pepper to taste
Imprimer ma sélection

Preparation

In a pot, add in your dried mushroom and vegetable broth, then bring to a boil at medium heat.

Once boiling, add in your tomatoes, carrot, onion, ginger, jalapeno pepper and let it boil till the kins come off the tomatoes.

Transfer the tomatoes, carrot, onion, ginger, jalapeno pepper to a blender with the garlic and blend till smooth.

Add the purée back into the soup and let it come to a boil.

Once the soup is boiling, add in your lentils, curry powder, vegetable bouillon cube and an additional 2 cups of water.

Cover the pot and let it simmer at medium to low heat for about 20 minutes or till the lentils are tender. Check the soup periodically to make sure the lentils are not burning at the bottom.

Once the red lentils are tender, add in your coconut milk and taste for salt to make sure it is to your liking.

Serve with any choice of carb or flatbread.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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