Fresh & fruity lentil soup with lots of delicious veggies, creamy almond butter and warm oriental spices. Warming, invigorating & just right for the cold season.
Soak the lentils in 2 cups of water and leave them for about 1 hour.
(It's even better to already soak them the night before and leave them overnight.)
Heat the coconut oil in a large saucepan over medium heat and add onion, garlic & ginger. Sautée for a few minutes while stirring and then add the spices. Keep stirring until everything starts getting fragrant.
Add the tomatoes and let them soften and simmer for a few minutes.
Rinse the lentils in a colander and add them to the pot along with the carrots and peppers. Pour in the vegetable stock, stir well and let it simmer for 30 minutes.
Take the pot off the stove and blend the soup well with a hand blender.
If necessary, add the coconut blossom sugar and finally nutritional yeast flakes and almond butter. Taste, perhaps season with a little extra salt and enjoy.
* The amount depends on the sweetness of the tomatoes and peppers. For really sweet vegetables (or if you don't like it too sweet) you can reduce or just leave out the sugar.
I always choose organic produce whenever possible. It’s not only better for my health (and yours, too), but also for our environment. 🌍💫💚