Sweet Potato & Lentil Soup

(recipe from Pure Ella via Kris Carr)

2 Tbsp. coconut oil
1 medium onion, chopped
2 garlic cloves, minced
2 medium carrots, diced
1 1/2 cups red split lentils, rinsed
6-8 cups of water
2 medium-sized sweet potatoes, peeled and diced
2 tsp. ground cumin seeds
1 tsp. turmeric powder
1/2 tsp. cayenne pepper (optional)
1 Tbsp. sea salt (I used 1 tsp.)
Fresh ground pepper, to taste
1/4 cup chopped fresh cilantro or parsley, to taste

Heat the oil over medium heat in a large soup pot.  Add the onion and cook until it softens, about 5 minutes.  Add the garlic and carrots and cook, stirring for a few minutes.  Add the lentils, water, sweet potatoes, spices and seasoning.  Stir and bring to a boil; reduce the heat, cover and simmer for about 20 minutes, until the lentils and sweet potatoes are tender.

Taste and adjust the seasoning.  Stir in the cilantro or parsley just before serving.

Collards with Lentils, Tomatoes, and Indian Spices

(recipe from Whole Foods Market)

Serves 4.

1 medium onion, chopped
4 cloves garlic, thinly sliced
2 tsp. garam masala (an Indian spice blend)
1 (15 oz.) can diced tomatoes
1 bunch collard greens, thick stems removed and leaves sliced into 1-inch-thick ribbons
1 cup red lentils

Bring 1/2 cup water to a simmer in a large deep skillet over medium-high heat.  Add onion and garlic and cook 5 minutes, or until onion is translucent.  Stir in garam masala and cook 1 minute.  Add tomatoes and their juices with 1 cup water and bring to a boil.  Reduce heat to medium-low and stir in collards.  Cover and simmer 20 minutes.

Meanwhile, combine lentils and 2 cups water in a medium pot.  Bring to a boil.  Reduce heat to a simmer and cook about 8 minutes, or until lentils are tender.  Stir lentils into skillet with collards and serve.

(Very easy and tasty, served alone or with some sort of grain.  I added more spice, as well as salt and pepper, to my taste.)

Coconut Red Lentil Soup

(recipe from 101cookbooks.com)

1 cup yellow split peas
1 cup red split lentils
7 cups water (I replaced 3 cups water with vegetable broth)
1 medium carrot, cut into 1/2-inch dice
2 Tbsp. fresh peeled and minced ginger
2 Tbsp. curry powder
1 Tbsp. olive oil
8 green onions, thinly sliced
1/3 cup golden raisins
1/3 cup tomato paste
1 14-oz. can coconut milk
1 tsp. salt
one small handful cilantro, chopped

Give the split peas and lentils a good rinse - until they no longer put off murky water.  Place them in an extra-large soup pot, cover with the water, and bring to a boil.  Reduce heat to a simmer and add the carrot and 1/4 of the ginger.  Cover and simmer for about 30 minutes, or until the split peas are soft.

In the meantime, in a small dry skillet or saucepan over low heat, toast the curry powder until it is quite fragrant.  Be careful though, you don't want to burn the curry powder, just toast it.  Set aside.  Place the oil in a pan over medium heat, add the green onions, the remaining ginger, and raisins.  Saute for two minutes stirring constantly, then add the tomato paste and saute for another minute or two more.

Add the toasted curry powder to the tomato paste mixture, mix well, and then add this to the simmering soup along with the coconut milk and salt.  Simmer, uncovered, for 20 minutes or so.  The texture should thicken up, but you can play around with the consistency - add more water, if you like, or simmer longer for a thicker consistency.  (I liked it thicker.)

Enjoy ladled over brown rice, or any grain.  Sprinkle generously with cilantro.  (I just mixed the cilantro right into the soup.)

(Amazingly good!)