Hi all! Happy March! Sorry if I’ve been a little MIA this past week, but if you didn’t see my numerous FB and IG posts, I was off on a little Caribbean getaway with the hubs. I tried to stay offline a little and just enjoy the warmth. I will be talking more about my trip in the Ultimate Coffee Date Link up this Saturday. By the way, if you’ve never participated it’s a blast you can find the details above.
After a week of eating (a lot) of my trip, I am looking forward to getting back on my clean eating program. For the last month, I’ve been participating in the Lorna Jane Fitness Challenge. I will be talking about it more on Wednesday but I’ve been trying out lots of the recipes form her Nourish cookbook and loving them. Today I am sharing, my version of the Curried Red Lentil Soup. I’ve added my own touches to the original. It’s hearty and protein packed and perfect for the ridiculous cold weather. It’s a super easy, one pot dish your whole family will love. So please join Tina Muir and I to celebrate all the wonderful goodness of Meatless Monday. In case you haven’t noticed, we’ve been crushing it the last few weeks so keep those link ups coming. We visit all of your blogs!
- 1 C dried red lentils
- 32 oz organic vegetable stock
- 1 onion diced
- 2 garlic cloves
- 1 c baby carrots diced
- 1 C red or yellow pepper-diced
- 2 celery stalks
- 2 large vine ripe tomatoes-diced
- ½ c fresh parsley chopped
- 1 C chopepd kale or spinach
- juice of ½ lemon
- 2 Tbl spicy curry powder
- salt & pepper to taste
- ½ tsp smoked paprika
- Add all ingredients (except kale) to stock pot
- Bring to a boil then reduce to a simmer, cover and cook for at least 1 hr
- Add Kale about 30 min before serving
- Serve & enjoy!
As I am writing this, I am cooking up a batch of my favorite tomato sauce to share with you next week. Looking forward to seeing all of the great recipes this week!