This plant-based soup features lentils, which offer plenty of protein and fiber to make this soup satisfying.
Its packed with plant-based protein from lentils, which also offer a healthy dose of fiber.
We think a hot bowl of this creamy soup is ideal for warming up on chilly days.
Photo:Heami Lee, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine Keeley
Plus, soups like this one are great for batch cooking and meal prep.
Ready to cozy up to a bowl of this easy anti-inflammatory soup?
Meanwhile, heat the remaining 2 tablespoons oil in a small saucepan over medium heat.
Heami Lee, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine Keeley
Stir in 1 teaspoon paprika and 12 teaspoon fennel seeds; remove from heat.
Transfer to a small bowl.
Working in 2 batches, transfer half of the lentil mixture to a blender.
Heami Lee, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine Keeley
Secure lid on blender and remove the center piece to allow steam to escape.
Place a clean towel over the opening.
Process until smooth, about 45 seconds.
Heami Lee, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine Keeley
(Use caution when pureeing hot liquids.)
Return the mixture to the large saucepan.
Repeat with the remaining lentil mixture.
Heami Lee, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine Keeley
Add well-stirred coconut milk to the pureed lentil mixture; bring to a gentle simmer over medium-low heat.
Stir in 112 tablespoons lemon juice.
Season with additional lemon juice to taste.
Ladle the soup into 6 bowls and drizzle with the reserved paprika-oil mixture.
Garnish with cilantro, if desired.
Serve with a hunk of whole-grain bread to sop up the leftovers.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
