Amelia Robinson is known for making music as creator of Mil’s Trills. But she also makes a mean bowl of lentil soup, too! Follow her recipe (which is full of good-for-you ingredients like coconut oil, red lentils, and lots of lemon!) for a hearty lunch or a simple supper.
LENTIL SOUP RECIPE
1 cup red lentils
3 celery stalks
1 medium red onion
3 tbsp coconut oil
1 tbsp tomato paste
Salt and pepper to taste
Pinch of cumin
1/2 bouillon cube
2 Bay leaves
Saute red onions in coconut oil over medium heat until translucent.
Add carrots, celery, salt, pepper and cumin and cook for 10 minutes til soft.
Add lentils and tomato paste and stir to combine ingredients. Add bouillon cube and stir for 2 minutes.
Then, add enough water to cover ingredients and bring to a boil. Drop in bay leaves and simmer for 15 minutes.
Check on the water level and add more if needed.
Simmer for additional 15 minutes (or longer if you want more flavor or have time!). Remove bay leaves and blend enough to make the mixture as smooth as you desire.
Place bay leaves back in and add lots of lemon (at least the juice of two!) and stir.
Place spinach leaves at bottom of individual bowls and pour soup over. Add salt / pepper / lemon to taste.