Updated: Mar 27
Well if it isn't just a big ol' bowl of cozy right up in there.
I can basically see my boyfriends eyes roll and hear him tell me I am such a weirdo for writing that sentence above. But ya know what? I don't care. This whole writing in the way that I talk thing has made writing so much more fun. And one of my closest girlfriends called me the other day and told me that she is loving my blog lately because she can "literally hear me" through my writing.
I think that's pretty dope. Because it was realllllly intentional.
I was listening to a Skinny Confidential podcast and it was all about finding your voice and how important that is for building community in the online space. Lauryn said that all that really means is to write the way you talk.
Since then I have made a conscious effort to not sound so perfect and put together.... to just write the way I speak in person. That's why there are so many curse words now. Sorry mom.
But what is easier for me then to sling the F word around is making soup. That is part of the appeal, atleast for me any way.
Generally, all that is required is some chopping and then tossing everything in a pot. Other meals have complex steps or cooking techniques but not soup. Soup is simple, straight to the point. Sometimes thats all we need from our food.
I served this along side some quinoa, kale and micro greens. It kept well in the fridge for a week and would freeze well if you wanted to bulk cook it and save some for later.
simple spiced lentil soup
¼ cup avocado or coconut oil
1 medium onion, chopped
2 carrots, chopped
4-5 garlic cloves, minced
2 tsp ground cumin
1 1/2 tsp curry powder
½ tsp fresh thyme
1 28-ounces can tomatoes
1 cup brown lentils
6 cups vegetable broth
Pinch red pepper flakes
1 1/2 cup chopped kale
Juice of 1 lemon, to taste optional
3-5 drops stevia optional
Warm the coconut oil in a large pot over medium heat.
Once the oil is hot add the onion and carrot and cook until the onion has softened, about 5 mins.
Add the garlic, cumin, curry powder and thyme.
Stir for 30 secs. Pour in the tomatoes and cook for a few more minutes, stirring often.
Pour in the lentils and broth. Add salt and red pepper flakes and black pepper. bring to a boil, reduce heat to a simmer. Cook for 30 minutes.
Transfer 2 cups of the soup to a blender. Blend and then pour back in soup. Add kale. Add lemon juice and stevia if using. Taste and adjust seasonings. boom.
ALSO, if you have been loving my recipes then, I am so excited to share that my first-ever cookbook Vegan Buddha Bowls is now available for order.