I went the traditional soup route and used fresh thyme, spinach and red lentils. Otherwise, followed the recipe (minus coconut sugar). I modified it a bit by adding coconut milk along with water and it came out really rich and sooooo delicious. Thanks for such a great recipe. Thanks! Adding potatoes make this soup rich and flavorful, try it someday and let me know how you liked it . Let the soup cook until the potatoes are cooked. I came down with the cold/flu thing yesterday and this is what I have a taste for… have a big pot simmering now… I will add spinach and peas… I love peas in curried dishes… Thanks for all that you do! Perfect balance. The only thing I changed was to use water in place of vegetable stock to reduce the sodium content.

HI how exactly would you cook this in an instant pot just got a my first one day. Ingredients: 1 teaspoon of olive oil; 3/4 cup chopped chives; 2 garlic cloves, minced; 1 medium tomato, chopped; 1/4 cup plus 2 tablespoons chopped fresh cilantro; 1/2 teaspoon of cumin powder

I am happy I don’t have to put too much thought into how to make them vegan or more plant-based.

It was the perfect warming soup to come into after sledding with the kids. I would agree with the idea to garnish with some non-dairy yogurt. You can make this lentil potato creamy soup richer by adding sour cream before serving.

I have always been self conscious cooking even though I enjoyed it.

Another important aspect is that the acid found in lemon juice or vinegar helps release iron from the legumes. I also usually throw it together with whatever I have handy (or whatever’s coming out of our garden in bushels): sweet potatoes or squash for the potatoes, red lentils for the green lentils, broccoli or spinach for the kale, zucchini for the carrots, etc.

I didn’t even garnish with lemon or cilantro, and it is fab. If your lentils are old, that could be causing them to not cook all the way. I have your cookbook and it’s my go-to for gluten free and vegan options! Finished the first bowl standing in the kitchen, lol. Thanks so much for the lovely review, Neelofer. Merci Beaucoup . Yup, I have all the ingredients. Loved this recipe, I made it with the thyme/Rosemary naan bread and it was delicious! Used leeks instead of onion and dried Kale from last year’s garden. It was delicious and my 2.5 year old asked for seconds!

I think of green lentils as the small ones also called French lentils, but your photos look like the larger brown lentils.

This looks so amazing! In short, they are super flexible for many nutrient-dense recipes. How long will it last if I do?

I guess it’s time I change that. It still turned out amazing! As a student I also focus on shopping groceries in a smart way: the ingredients used here are affordable and usable for various other recipes, so I am never left with “too much” I cannot use otherwise. I omitted coconut sugar, and used frozen spinach instead of kale because that’s what I had in my fridge. Very tasty, very easy recipe that I will recommend.