Options, Options! I love options and with this recipe you get options! In winter, when the weather is foggy, chilly, rainy or snowy, bright colors are energizing. This recipe uses the baby power greens that you used for the Green Fuji smoothie earlier this week. I want you to be able to use up your greens up!
Ok, there is a funny story about this recipe. I mentioned what recipe I would be making to Bobbie, my daughter- in-law. I picked up a bag of yellow split peas, tried using the split peas for this post and my brain could not wrap around why the “red lentils” were not cooked in 30 minutes.
Oh! what a brain fog I had! Yes, when red lentils are cooked they resemble yellow split peas when they are cooked, but they don’t taste the same and red lentils are faster to cook than yellow split peas. I know, I know.. my birthday is coming, but please! I hope my brain isn’t going yet!
Have you cooked with Red lentils before? The lentil is not exactly red, I’d call it orange and it becomes golden bright yellow with cooking. What is great is that it cooks up in 30 minutes and that is with stove top method.
If you wanted to use your instant pot it takes 10 minutes under manual high pressure with a 10 minutes of natural release. ‘Because Red Lentil soup is fast cooking you can do it all in your cast iron skillet too. First, saute the onion and garlic add in the red lentils (not the split peas!!), vegetable broth, put on a lid, let it simmer on low heat. Now here is where the options come in. You can add in fresh ginger, curry powder or garam masala seasoning to make dhal, that is if you are going for Indian flavors.
Or, you can just put in lemon juice, add in a bit more garlic and lemon pepper and of course with either recipe at the end finish it off with organic baby power greens. The fresh lemon juice gives this dish a much needed bit of zest on a winter day. Of course you can toss in some other veggies while the red lentils are cooking, such as sliced carrots, red sweet peppers and celery. Those will give added color to your soup. This soup is very thick more like a stew. It will thicken more with sitting and you can serve it on top of jasmine coconut rice (yummy) or riced cauliflower. Ok, I’d love to know what options you come up with.. and don’t mistake split peas for red lentils! lol!
Red Lentil Soup
Easy, healthy red lentil soup that is ready in 30 minutes.
- 1/4 cup chopped yellow onion
- 1 tablespoon coconut oil
- 2-3 large cloves garlic, minced
- 4 cups organic vegetable broth* for instant pot directions use 3 cups only broth
- 1 cup red lentils
- 1/2 teaspoon turmeric
- 1-1/2 cups, packed coarsely chopped baby power greens (baby kale, spinach, chard)
- 1 medium lemon, zested and juiced zest lemon first then juice it
Option choose either: Indian Seasonings
- 1 inch fresh grated ginger or 1 teaspoon powdered ginger
- 2 teaspoons curry powder or 1-1/2 teaspoons garam masala seasoning
- 1 teaspoon kosher salt
Or Choose Lemon Garlic Seasonings
- 2 extra cloves garlic, minced
- 1 teaspoon lemon pepper I like Trader Joes lemon pepper
- 1 teaspoon kosher salt
Sauté onion with coconut oil in 10-inch cast iron skillet add in minced garlic, sauté for 15-30 seconds more.
Add organic vegetable broth, red lentils, turmeric and your choice of seasonings; add in any optional ingredients, put on lid, simmer for 30 minutes on low.
Add in chopped baby greens, lemon juice and lemon zest. Serve alone or over coconut rice or riced cauliflower. Enjoy!
1/2 cup sliced carrots
1/2 cup chopped organic red pepper, de-seeded
If cooking in Instant saute onion and garlic with coconut oil on Saute function for approximately five minutes, turn off. Add broth (only 3 cups), red lentils, turmeric, choice of seasonings and any optional ingredients. Seal lid, set manual setting for 10 minutes with natural release for 10 minutes. Add in chopped baby greens, lemon juice, stir and enjoy!
Cast iron skillets are a cooks best friend...well at least they are some of my best friends in the kitchen, they are a work horse, you cook, bake and pass them on to your grandkids! These skillets are pre-seasoned so they are easy to take care of.
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Gluten-Free, AIP and Paleo Options