Hello my Dearest Foodies,
This is my entry for this week culinary challenge hosted by our amazing @woman-onthe-wing 💚😊💚
This may not be the most original lentil recipe; however, it is very tasty, easy to make and highly nutritious soup, perfect for cold winter days. I know the hearty theme was last week, but I am always in the hearty food mood at this time of year.
One thing that is quite unique about this soup is the lentil I am using. Although, you can use regular lentil, I highly recommend trying the black lentil.
CREAMY BLACK LENTIL
VEGAN - GLUTEN FREE
Author: Lena’s Vegan Living
INGREDIENTS for 4
• Black or regular lentil ½ cup
• Water 2 cups
• Canned coconut milk ¾ cup
• Cold pressed coconut oil 1 tbs
• Sweet potato 1
• Onion (large ½ or 1 medium, diced)
• Garlic 3 cloves (cut in half)
• Bay leaf 3
• Black pepper to taste
• Himalayan pink salt to taste
PROCESS
• Wash and rinse your lentils thoroughly, pour them into a pot and add water.
• Bring it to boil and let it simmer under the lid for 30 to 40min until tender. Add more water if need it.
• Preheat the oven to 400F.
• Wash your potato and make incision in the middle.
• Place the potato in the oven and bake for 30min.
• In the mean time, sauté onion on a coconut oil until translucent.
• When ready, insert garlic cloves into potato.
• Brush the top lightly with oil and place back in the oven for 10 more min.
• Take out the potato, remove the garlic and cut the potato in half immediately.
• By using fork and spoon, scoop the potato flesh thoroughly, so there is nothing left on the skin.
• In a food processor, blend the potato with onion, garlic cloves, salt, pepper and coconut milk until smooth.
• In a larger pot, mix the blend with lentil (take out the bay leaves first).
• You may add water or coconut milk if need. The thickness of the soup is based on preference.
Serve with garlic croutons.
Thank you so much Dear @woman-onthe wing, wonderful Guest Judge @babettxx and our amazing sponsors @gringalicious and @sirwinchester.
