I feel pretty good about it, as does my lunchbox.
This soup is the perfect blend of creamy coconut and almond milk, toasty veggies, red lentils, quinoa and warm spices. Hi healthy little soup! Red lentils don’t hold their shape when cooked like brown or green lentils do, so they basically disappear into the soup, creating thick and creamy bliss without any cream at all. Be a smart cook and make this now. We shall all choose to ignore the fact that this soup looks like a big pile of mud. Be nice!
Allow me to mention a word to the wise about the spices. These wonderful spices take the soup from good to great. If you’re frugal like some of us and don’t want to buy a whole jar of garam masala, feel free to pick some up from the bulk bins at Whole Foods like I did. It cost me like ten cents. I also got some bay leaves that didn’t weight enough to cost anything. FREE BAY LEAVES. I’m into it. I did, however, score a noteworthy jar of coriander for under three dollars at Kroger.
It’s really hard to believe that soup can be so darn tasty and so darn healthy at the same time. Believe it, baby! Print
