Hearty Lentil Soup
The philosopher Diogenes was eating bread and lentils for supper. He was seen by the philosopher Aristippus, who lived comfortably by flattering the king. Said Aristippus, "If you would learn to be subservient to the king you would not have to live on lentils." Said Diogenes, "Learn to live on lentils and you will not have to be subservient to the king."
Anthony de Mello. "The Song of the Bird"
Lentils are packed with B vitamins, magnesium, zinc, and potassium. They are also a great source of iron. This is a slightly creamier recipe because of the addition of coconut milk, but if that doesn’t suit your taste, simply leave that out. You can use either brown or green lentils. The green have what I would describe as a slightly peppery taste and the brown lentils are smoother and more earthy, which is my preference if they are available.
- 2-4 tbsp. Olive oil
- 1 Medium yellow or white onion chopped
- 1 cup chopped carrots
- 1 or 2 cups of kale leaves or other greens you have in the fridge
- 3 garlic cloves minced
- 1 tsp Curry Powder
- 2 tsps Cumin
- 1 tsp salt
- ½ tsp black pepper or to your taste
- 1 14oz can of diced tomatoes
- 1 13oz can of coconut milk
- 1 cup brown or green lentils
- 4 cups vegetable broth
- 1 cup water
- Add the olive oil and onions to the Instant Pot and set on Sauté.
- Add the garlic and carrots after about 4 minutes and saute for another couple of minutes.
- Turn off the heat and add in the cumin, thyme, and curry.
- Then, pour in the tomatoes and stir.
- Add the broth, coconut milk, water and lentils.
- Add the torn kale leaves.
- Set for 20 minutes on high.
I love to have toasted and buttered gluten-free sourdough bread on the side. This is such a comforting soup for lunch on cold, wintery days and actually tastes better on day two or three for leftovers. Enjoy!