I'm all about easy soups that are filling...and of course delicious! This is one of my faves because it is naturally creamy but plantbased vegan and offers protein and lots of nutrients. I like to blend in RAW VEGGIES to the cooked lentils to make it more nutritious with added enzymes to assist digestion. Also, saves on time! ;) 2 cups cooked lentils (green, brown or red) 2 cups sulphite-free coconut milk or dairy-free milk of your choice (but coconut does taste the best!) 1-2 cups clean water 1/2 cup shredded raw carrots (if your blender isn't the greatest, shred them first) 1/2 cup shredded raw beets (yes raw! without the skin) 1/2 cup raw spinach or kale 1/2 cup raw broccoli, cauliflower (use what you have!)
Optional, but recommended if you can digest it: 1 clove garlic 1 tbsp onion 1/2 tsp cayenne pepper
Add sea salt & black pepper to taste. Blend till super creamy. Top with more shredded veggies, sprouts, chopped almonds or brazil nuts, or sesame seeds. Once your lentils are cooked, this recipe will take less than 10 minutes. Very satisfying and energizing.
VARIATIONS: If you don't have lentils, use any bean you wish! It's all yummy and this recipe is very versatile with whatever legume you choose, or even whatever veggies you have in the fridge! Red peppers are super yummy in this recipe, too.