Carrot Curry Lentil Soup with Lemon
Ingredients:
-2 cups brown lentils soaked for 15 – 20 hours (water changed 1x)
-1 medium yellow onion, small chop
-2 cups chopped carrots
-2 cups chopped tomato
-1 can SCD/BPA free coconut milk (or 1 1/2 cups homemade coconut milk)
-3/4 teaspoon salt
-2 teaspoon garlic granules
-2 teaspoons green curry paste*
-4 cups filtered water
-Oil of choice (I use grapeseed)
How To:
1. Coat the bottom of a large soup pot with oil and sauté onions with salt for about 5 minutes.
2. Add the chopped carrots and tomatoes, sauté for about 3 minutes.
3. Add garlic granules and curry paste. Stir to incorporate. Add the coconut milk, drained lentils and stir.
4. Add water, stir.
5. Bring to a boil. Cover and turn down to a simmer on just above low for one hour.
6. Turn off heat and keep covered until ready to serve. Reheat as needed.
7. Serve with 1/2 fresh squeezed lemon. I also prefer freshly grated ginger with freshly ground black pepper. Avocado or vegan cashew sour cream is also delicious for garnish.
-Serves 6
Notes:
Category Archives: vegetarian
Simple and Delicious Carrot Curry Lentil Soup with Lemon (SCD Friendly) – with a video of the foggy West Coast.
Easy and Delicious Lasagna (dairy free, gluten free, vegan)
Shared on: Melt in your Mouth Mondays, Keep It Simple Mondays, Monday Mania, Mealtime Monday, My Meatless Monday, Just Another Meatless Monday, Fat Tuesday, Slightly Indulgent Tuesdays,Gluten Free Wednesdays, Whole Foods Wednesdays, Real Food Wednesdays, Keep It Real Thursdays, Full Plate Thursday, Tastetastic Thursday, Fresh Bites Friday, Fight Back Friday, Friday Food, Show Off Friday, Freaky Friday, Whole Foods Friday
Labels: allergy-friendly, dairy free, gluten free, main dish, vegan, vegetarian.
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Steamed Baby Broccoli with Lemon and Sautéed Garlic (SCD Friendly)
Candy Cane Beet, Strawberry and Black Plum Salad with a Ginger Lemon Honey Dressing.
-2 tablespoons fresh squeezed lemon juice
-1/2 teaspoon freshly grated ginger
-2 tablespoons oil (I used grapeseed)
-1 1/2 tablespoons honey
-Pinch of salt
How To:
1. Prepare salad fixens’
2. In a small bowl, whisk together dressing ingredients.
3. Pour dressing on salad immediately before serving.
4. Serves 4
(content source)
- Garden beet is very low in calories (contain only 45 kcal/100 g), and contain only small amount of fat. Its nutrition benefits come particularly from fiber, vitamins, minerals, and unique plant derived anti-oxidants.
- The root is rich source of phytochemical compound Glycine betaine. Betaine has the property of lowering homocysteine levels in the blood. Homocysteine, one of highly toxic metabolite, promotes platelet clot as well as atherosclerotic-plaque formation, which is otherwise can be harmful to blood vessels. High levels of homocystiene in the blood results in the development of coronary heart disease (CHD), stroke and peripheral vascular diseases.
- Raw beets are an excellent source of folates; contains about 109 mcg/100 g (Provides 27% of RDA). However, extensive cooking may significantly depletes its level in food. Folates are necessary for DNA synthesis in the cells. When given during peri-conception period folates can prevent neural tube defects in the baby.
- It contains significant amounts of vitamin-C, one of the powerful natural antioxidant, which helps body scavenge deleterious free radicals one of the reasons for cancers development.
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Beet greens (tops) are an excellent source of carotenoids, flavonoid anti-oxidants, and vitamin A; contain these compounds several times more than that of in the roots.Vitamin A is required maintaining healthy mucus membranes and skin and is essential for vision. Consumption of natural vegetables rich in flavonoids helps to protect from lung and oral cavity cancers.
- The root is also rich source of niacin (vit.B-3), pantothenic acid (vit.B-5), pyridoxine (vit.B-6) and carotenoids, and minerals such as iron, manganese, and magnesium.
- In addition, the root indeed has very good levels of potassium. 100 g fresh root has 325 mg of potassium or 7% of daily requirements. Potassium lowers heart rate and regulates metabolism inside the cells by countering detrimental effects of sodium.
Shared on: Summer Salad Sundays, Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania, My Meatless Mondays, Mealtime Monday, Fat Tuesday, Slightly Indulgent, Traditional Tuesdays, Allergy-Free Wednesdays, Whole Food Wednesdays, Gluten Free Wednesdays, Tastetastic Thursdays, Pennywise Platter Thursdays, Simple Lives Thursdays, Frugal Food Thursdays, Fresh Bites Friday, Fight Back Friday, Friday Food, Show Off Friday, Potluck Party Friday Raw Foods Thursday
Lasagna (Grain Free, SCD, Vegan)
I used an 11×7 glass baking dish for the lasagna
Don’t go too crazy with the sauce. It will make the final
product too runny.
Spicy Green Beans with Homemade Soy-Free Teriyaki Sauce
I’ve been excited to share this dish with you.
Enjoy.
Raw Cauliflower Apricot Curry Salad (SCD) and The Whole Earth Festival
Labels: festivals, raw, salad, SCD, sides, summer cuisine, vegetarian.
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Walnut, Cranberry, and Apple Salad with Raspberry Honey Vinaigrette
Notes:
*Serves 6 – 8 adults.
*Adjust seasoning, sweetness, and flavors to your preference. I like dressings on the tart side, I don’t care for overly sweet. So, make this your own and to your taste preference.
Three White Bean Dip Recipes: Plain, Kalamata Olive, & Spinach
Shared on: Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania Ruth’s Real Food 101 (Mondays), Traditional Tuesdays , Fat Tuesdays, Real Food Wednesdays, Gluten Free Wednesdays, Pennywise Platter, Simple Lives Thursday, Thriving on Thursday, Wellness Weekend, Fresh Bites Friday, Freaky Friday, Fight Back Friday, Friday Food, Lunchbox Love Friday, Feed Your Soul Friday, Allergy-Friendly Friday, Potluck Party Friday, Super Food Sundays, Slightly Indulgent Tuesdays, Allergy-Free Wednesdays, Whole Food Wednesdays
Labels: allergy-friendly, appetizer, dairy free, dips, dips and spreads, gluten free, SCD, snacks, soy free, spreads, vegan, vegetarian.
This sounds do lovely! I’m the same as you- every food is breakfast material!
Thank you sweet Gabby! Glad to find another gal who will eat anything in the morning.
Love this idea! I have been making lots of white beans for my girls, but haven’t gotten into lentils yet. Do I prepare them just like I would the beans?
Also….you sound like you might live very close to us! I am always looking for scd buddies. We are in Modesto! Love living close enough to the coast as well!
Thanks for stopping by, Theresa! Glad to meet you. You do live close! Such a small world.
I think you’ll love lentils. They are delicious.
That’s a great question about their preparation. Lentils are A LOT less work than other beans. For lentils, you simply soak then add directly to soup. They are very delicate and you don’t need to “pre boil” before you add them to anything.
I hope this helps and please let me know if you have additional questions.
Be Well,
–Amber
Hey Amber! awww what a fun video! And wow that soup looks goooood! I agree, I can eat just about anything for breakfast! I have yet to add lentils into the diet, but as soon as I do, you KNOW i’ll be making this!! The lemon is so creative! Have a terrific Monday! Hugs!
Thanks Caralyn. You also have a great day – it’s your birthday, right!! Sending birthday hugs to you.
I am planning to do a soup a week when I complete my weekly muffins. I have to keep this one ready to go. It looks so good. Glad to see you linking again. I also took some time off and posted only at a few, the last two weeks. Sometimes, a break is called for.
Thanks Chaya. The break was nice. But I enjoy sharing – and link parties are such am amazing place to find new recipes (and also share).
I have lentils soaking and will make this soup later today. I plan on roasted the carrots and onions and a bit of fresh garlic before adding them to the soup. I’ll let you know how it turns out. I’m on my 3rd week of the 4-hour body eating plan and lost 4 lbs already. This soup fits perfectly into the diet. (hi Tess!)
Roasting the carrots and onions will be delish. You could just throw everything in a crockpot if you roast those veggies first. I’ve been thinking about doing this.
Great job losing 4 lbs! Keep up the great work and I hope you enjoy the recipe. Let me know.
I love the idea of curry in lentil soup! I can’t wait to try this! Have you heard of French Green Lentils? They are a bit sturdier than brown lentils, and are my favorite kind. I love the video!
Thanks, Lauren. I do use French green lentils. I’ve made this soup quite a few times with them in fact. They are very delicate and soft. They are super yummy. Love um’.
I hope regular green lentils will be fine as that’s all I have on hand (besides french green) lol
Hi Sandi,
Yes, I sort of think of brown and green lentils as the same thing! Thanks and I hope you enjoy the soup. Don’t forget that fresh lemon! It really makes the dish.
I LOVE lentil soup Amber and this looks wonderful! Also I’m sooo looking forward to your videos now! They are FANTASTIC, I love them!
Thank so much, Vicky. You’re so sweet. I’m so glad you enjoy the videos. They are fun to make.
Wow that soup looks gorgeous. It’s also been wet and cold most of the summer here in the UK so have actually started making soups again myself for lunch so I’ll have to save this one.
I probably could eat anything for breakfast but I always have a Green Thickie. I don’t really get time for anything else and they give me so much energy that I don’t feel good not having them. I’ve recently started adding cooked quinoa to my smoothies to make them more filling which has a lovely mild taste and blends really easily.
Thanks Kathrine. I love smoothies too in the morning, but I always need a big breakfast too. Your smoothie recipes sound very creative and delicious.
We are soup lovers here and I am racking up my stash of soup recipes for the cooler months of the year. I tend to get set in a rut as far as making soups each year…cooking the same ones. This year, I plan to have a ‘plan’ LOL. I want to spread out and enjoy more flavorful soups that we are not familiar with, instead of the ol’ standbys…chicken or potato soup This sounds and looks so very tasty. Thanks for sharing this week in our linky!
Thanks Mary!
I must confess I could eat anything for breakfast as well…not so for the rest of my family. I’ve never made a carrot curry soup before but it sounds absolutely delicious. It has been so hot here in Utah-I can’t wait for Autumn!
I make the same old lentil soup all the time I can’t wait to spice it up with your curry. Please share this on foodie friday. I will pin it.
Aarggghhh the fog! I don’t think I will ever get used to it as long as I live here I was at Bodega Bay today and it was FOGGY and COLD. Everywhere else was SUNNY and HOT. But I still enjoyed myself….somehow it is magical and cathartic being by the ocean, no matter what. Love your soup, sounds delicious. I think I want to make one just like it!
Yum! My kind of soup and I can’t wait to bring a big pot of this to a boil ;D
xo