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Red Lentil Soup

This creamy red lentil soup recipe from the Oz family is filling, delicious, and easy to make. The soup contains red lentils, crushed tomatoes, sweet potatoes, coconut milk, onions, bell peppers, garlic, and cumin. To make it, sauté the onions and peppers before adding the lentils, tomatoes, sweet potatoes and spices. Simmer for 45 minutes until the lentils and sweet potatoes are tender, adding water as needed. Stir in coconut milk during the last few minutes before serving.

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599 views3 pages

Red Lentil Soup

This creamy red lentil soup recipe from the Oz family is filling, delicious, and easy to make. The soup contains red lentils, crushed tomatoes, sweet potatoes, coconut milk, onions, bell peppers, garlic, and cumin. To make it, sauté the onions and peppers before adding the lentils, tomatoes, sweet potatoes and spices. Simmer for 45 minutes until the lentils and sweet potatoes are tender, adding water as needed. Stir in coconut milk during the last few minutes before serving.

Uploaded by

cecytetics1e
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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The Oz Family's Creamy Red Lentil Soup

This soup recipe is an Oz family favorite.

lentil soup

Photo from Elizabeth Griffin

This recipe is Total Health Take Back-Approved!

Making the same dinners all the time can feel repetitive. Add this lentil soup into your meal
rotation this winter to shake things up. This healthy soup from the Oz family is one of their
personal favorites. It's filling, delicious, and really easy to make.
Get more recipes from The Dish on Oz.

Ingredients

• 2 tbsp coconut oil


• 1 large yellow onion, chopped
• 1 medium red bell pepper, cored and cut into 1/2 inch pieces
• 2 garlic cloves, minced
• 2 tbsp cumin seed, toasted and ground
• 1 lb red lentils, picked over for stones, rinsed and drained
• 1 (28 oz) can of crushed tomatoes
• sea salt and black pepper, to taste
• 2 medium orange-fleshed sweet potatoes, peeled and cut into 3/4-inch cubes
• 1 (14 oz) can coconut milk

Directions

1. Melt the oil in a large sauce pan over medium heat. Add the onion, bell pepper, and
garlic and cook, stirring occasionally, until the onion is tender but not browned, about 4
minutes. Add the cumin and stir well.

2. Add 8 cups water, lentils, tomato, 1 teaspoon salt, and 1/2 teaspoon pepper to the pot.
Bring to a simmer.

3. Stir in the sweet potatoes (make sure they are submerged).

4. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the
lentils and sweet potatoes are tender, about 45 minutes.

5. While the soup cooks, add hot water as needed to keep the soup from becoming too
thick.

6. During the last few minutes, stir the coconut milk and heat it without boiling.
7. Season to taste with salt and pepper. Ladle the soup into bowls and serve.

remaining scallions, crushed peanuts, and lime.

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