CURRIED RED LENTIL AND FARRO SOUP
I’m not one for New Year’s resolutions. Intention setting, perhaps. But the concept of a resolution kicking off January first that’s to last the course of the entire calendar year (jammed with surprises, adventures, emotions, the known) not only sounds like a short-term bandwagon, but riddled with more potential for harm than good. How many of us enter into a resolution with the best of intentions, a head full of gusto, only to lose momentum tapering back to our pre-resolution-setting-selves? Instead of jumping to that big kahuna resolution, I challenge us to embrace the mantra of gradualness, celebrating each victory, each run (however long), each piece of fruit (instead of that cupcake), each attended yoga class. By acknowledging our incremental efforts and successes, however minute or grand, life and our attitudes about it suddenly take on this monumentally positive spin and we find success in ever day. We keep our momentum, our gusto, our positivity. With so many people kicking off 2015 with the intention of incorporating more healthful practices into their everyday, throughout the month of January (and perhaps into February) I’ll be sharing a series of lighter and abundantly nourishing recipes- perfect for those seeking a post-holiday reset or for plant-based inspiration in this new year. A success in every meal.
Made with warming spices, bright kale, and protein and fiber rich red lentils and farro, today I am so excited to share my one-pot Curried Red Lentil and Farro Soup. This naturally vegan red lentil soup is a perfect lighter chilly weather lunch, yet is hearty enough to keep you full through dinner.I serve my soup with a thick slice of crusty baguette and a tall glass of water with lemon.
Curried Red Lentil and Farro Soup [makes 4 servings]
Inspired by: goop, Red Lentil Soup
2 TABLESPOONS COCONUT OIL
1 MEDIUM YELLOW ONION, ROUGHLY CHOPPED
2 MEDIUM GARLIC CLOVES, MINCED
1 INCH PIECE GINGER PEELED AND MINCED
2 TABLESPOONS FRESH CILANTRO, MINCED
2 TEASPOONS GROUND CUMIN
½ TEASPOON CURRY POWDER
½ TEASPOON GROUND CORIANDER
1 CUP RED LENTILS, RINSED
5 CUPS FILTERED WATER
JUICE OF 1 LIME
2 CUPS BABY KALE, ROUGHLY CHOPPED
2 CUPS COOKED FARRO OR BROWN RICE
In a large Dutch oven or heavy pot heat coconut oil over medium heat until just hot. Add onion and sauté, stirring frequently, until translucent and just browned (about 10 minutes). Stir in garlic, ginger, cilantro, and spices and continue to stir until fragrant (about 1 minute). Add red lentils and water and bring pot to a boil. Reduce heat to low, cover, and simmer for 20 minutes or until lentils are soft.
Using an emersion blender, blend soup until very smooth. If you don’t have an emersion blender, allow soup to cool before transferring to a regular blender, and again, blend until very smooth. Return soup to a simmer, squeeze in lime juice, and add in kale and cooked farro. Stir until kale has just wilted. Serve and enjoy!
Nutritional Information [per serving = 2 cups]
350 Calories, 62g Carbohydrates, 8g Fat, 16.7g Protein, 12g Fiber, 4g Sugar