I woke up yesterday to look out my window and see a little drizzle. I was SHOCKED! This time last year in San Diego it was so boiling hot, the idea of fall recipes made me dizzy. I was pleasantly surprised by how excited I was to throw on a sweater & leggings. It had been awhile since I knew what being chilly felt like.
I wanted to make a recipe that would keep this feeling I had on lock, while maintaining super fresh vibes and ingredients. Lentil soup for the win! Warming spices, fresh ingredients, and a smell that would fill the whole house with fall BLISS!
This soup takes about 30 minutes, is super affordable to make, and is the perfect meal prep recipe for these chillier fall days.
2 tbsp extra virgin olive oil
1 onion, diced
3 cloves of garlic, minced
4 carrots, sliced
4 stalks celery, diced with tops on
2 small sweet potatoes, peeled and diced
1 1/2 cup lentils
1 can garbanzo beans, rinsed
2 tbsp turmeric
1 tbsp coriander
1 tbsp cumin
1 tsp cayenne
1 tsp cinnamon
8 cups veggie stock
1 bunch kale, stems removed and chopped small
Juice of 1 lemon
Salt + Pepper
Heat a large stock pot over medium high heat. Add oil, a pinch of salt and onion. Sauté until onions are translucent and have made your kitchen smell like heaven. Add garlic, celery and sweet potatoes. Stir for about a minute. Add spices and let em toast for about 30 seconds. If you notice they are a bit dry add a dash of the veggie stock to prevent burning. Add lentils and toast them for a minute more. Next, add in your stock. Stir well, and add carrots. Cover and let cook for 20 minutes on medium low heat. Check the lentils after 20 minutes to insure they aren’t crunchy. Add the beans and the kale, check for flavor, add the lemon. This is a great time to check for salt and pepper! If you like it spicy, add more cayenne or some chili flakes, I know I do!
Cook everything for 5 minutes more and serve! Store in mason jars for the perfect meal prep or lunch to take to work. Enjoy.