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Lentil soup with a hint of maple syrup

By August 17, 2018Recipes

Creator of quality designs and thinker of fresh ideas.

1 tablespoon coconut oil or ghee
2 large onions
3 garlic cloves, minced
1 tablespoon minced fresh ginger
Fine sea salt
1 tablespoon ground cumin
1/4 teaspoon cayenne pepper, or more to taste
1 (15-ounce / 400g) can whole tomatoes
200g red lentils, picked over and rinsed very well (soaked, if possible)
1 litre water
.5 litre coconut milk
1 bay leaf
1tbsp maple vinegar
3 tbsp pure maple syrup
Fresh cilantro leaves or flat-leaf parsley leaves
Cayenne pepper

METHOD
1. Heat a pot to medium and add the garlic, onions and ginger until browned. Add the salt and cumin.
2. Add the canned tomatoes, water, bay leaves and lentils and bring to a boil. Lower the heat and simmer for 30 minutes or until lentils are tender.
(it helps if you soak them for a couple of hours beforehand)
3. Add the maple syrup and maple vinegar.
4. Remove the bay leaves and blend with a hand mixer until smooth.
5. Add more water to desired consistency and add some coconut milk for added creaminess

Top with cayenne pepper and the fresh herbs.
Enjoy!

Rachel Annette

Author Rachel Annette

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