Growing up, I never heard of red lentil soup. It wasn’t until I met some Turkish friends in college that I discovered the delight of this comforting and healthy soup. Although this recipe is simple and requires only a few ingredients, it is actually one of my favorites and a staple in our house. Lentils are an excellent source of protein, folate and fiber. Herbs, especially oregano, not only add a delectable favor but are also a powerful source of antioxidants.
I call this Turkish (ish) since I omit the traditional element of spicy pepper, something I’ve never developed the tolerance for. For those of you who love some heat, add a healthy dose of hot pepper at the end- it’s good for you!
1 medium onion
1 ½ tsp of salt (add more to taste at the end)
1 tbs of tomato paste
1 tsp of cumin
1 tsp of dried oregano
1 tsp of dried mint
1 cup of red lentils
6 cups of water
Chop the onion and carrots into ½ inch or smaller pieces. In a large soup pot, sauté the onion in olive oil for about 5-10 minutes over medium heat until its starts to turn golden and translucent. Add the carrots and the salt and cumin and continue to cook for another 5 minutes. Mix in the tomato paste and stir. Wash the lentils and add them to the pot along with the water. When the soup comes to a boil, lower the heat and cover for 25 minutes. Blend with an immersion blender or conventional blender and adjust salt to taste. Sprinkle the oregano and mint after blended and stir.
Prep time: 20 minutes
This weekend, was the launch of Lily Skillet, at the Crossroads Organic farm on Long Island. Armed with my grandmother’s vintage cast iron skillet as a display and 100 bags of healthy handmade Apricot Sesame Fennel granola, we took the farmers’ market by storm and were a great success! The one question that everyone asked was “what do I do with the granola”? Therefore, I’m starting off today with one of my favorite ways to use Lily Skillet granola, Blackberry Banana Breakfast Bowl.
I love starting my day with this breakfast bowl and actually started making it when I was pregnant with my son to satisfy my cravings for protein and healthy fat. I use unsweetened non-fat Greek yogurt but you can substitute with coconut, nut-milk or another non-dairy yogurt if you prefer. Bananas are a great way to naturally sweeten this dish and also add fiber and potassium to your diet. Almond butter and chia seeds add healthy fat and omega 3 acids. I’m currently obsessed with bee pollen. Noted for its amazing health benefits, bee pollen contains 22 amino acids, enzymes, coenzymes, B vitamins, fatty acids, minerals, not to mention its effects on relieving allergies relating to spores and pollen. What a superfood!
Last but certainly not least, I sprinkle some Apricot Sesame Fennel Granola from LilySkillet.com, grab my americano and start my day.
Banana Blackberry Breakfast Bowl
1 cup of plain non-fat yogurt
1 heaping teaspoon of almond butter
Dash of cinnamon
½ tsp of chia seeds
½ tsp of bee pollen
Mix together the yogurt, banana, almond butter, cinnamon, chia and bee pollen in a blender.
Top with ¼ cup of blackberries and Apricot Sesame Fennel Granola and enjoy!
Prep time: 10 minutes