The ultimate comfort food for cold winter days; Namaste Red Lentil Soup recipe!
With the first snows, I always look for comfy food that keeps me warm. To this end, I am especially keen on soups. And there is a soup in particular that I love. Its takes very little time to prepare, but every time I have it, it feels like one of those warm healing hugs that we all need from time to time! I even call it the Namaste Lentil soup recipe, because it is like bowing to yourself!
The magical thing about this red lentil soup is that its as tasteful as nutritional!
- Thanks to the spice combination, it’s a powerful anti-inflammatory dish.
- The fresh baby spinach is packed with vitamin, K, C, B2, manganese, magnesium, and it’s a green leaf ( Aren’t I insightful!). You can read more about the green benefits here.
- And the garlic’s health benefits are caused by sulfur compounds formed when a garlic clove is chopped, crushed, or chewed. These compounds have been shown to protect against organ damage from heavy metal toxicity. Can Combat Sickness, Including the Common Cold because it boost the function of the immune system. And these are only a few of its amazing benefits!
I hope you like it! Let me know what you think about it and stay warm, dears!
Have you tried the delicious Black Bean Soup with Cashew Sour Cream? Don’t miss it!
Namaste Lentil Soup
The perfect suop for cold days
- 1 can organic tomato diced, with juices
- 1 onion (minced)
- 1 cup red lentils
- 1 qt vegetable stock
- 1 tbsp cumin
- 1 tbsp Garam masala
- 1 tbsp powdered ginger (or a piece of fresh ginger (1 or 2 inches depending on your taste))
- 1 tbsp powdered turmeric (or a piece of fresh ginger (1 or 2 inches depending on your taste))
- 1 cup fresh baby spinach
- 1/2 cup sliced portobellos
- 1 tbsp coconut oil
- 1 pinch Pink Himlayan Salt
Slice the onion and garlic. Also, if you are using fresh ginger and turmeric, slice them too.
Place a big pot over the fire and put the coconut oil. Once the oil is hot, put the onion and cook it for a couple of minutes, being careful of not burning it. When it turns almost translucent, incorporate the garlic, ginger, and the rest of the spices. Mix well and sauté for one more minute.
Incorporate the tomato, the red lentils, and the vegetable stock. Stir entirely and let it simmer for about 15 minutes with the lid on
Introduce the sliced portobello. Blend, and cover. Let it simmer for another 10 minutes or until the lentils are done.
Set aside from the stove and stir the baby spinach.
Serve and enjoy as warm as possible! I love mixing some brown basmati rice in my soup; the aroma it brings is incredible!