Red Lentil + Pumkin Soup

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This week, my co-workers suggested I go on ‘Drunk History’ after telling my version of why coconuts are considered a tree nut (neither PC or G rated). The very next day, I also proved myself worthy of an appearance on a ‘Drunk DIY’ show for my snarky explanation on how to lay carpet tiles… Without ever actually laying carpet tiles.

See, some people get told they should go on Jeopardy for their intelligence, but I… I get told I should go on shows where people are 110% hammered, while being 110% sober. Thanks, guys – Thanks.  

When I’m not impressing our staff with my great knowledge of apparently nothing, I’m impressing myself with my delicious creations of very few ingredients… aka, I’m being lazy and have 15 minutes to make a meal AND eat it AND enjoy it. (I hate eating bad food)

Last night I made the most amazing red lentil soup with pumpkin puree and curry. I literally ran in my back door, threw the below ingredients in a pot and had a satisfying (home-cooked) meal in under 20 minutes. I then ate a bowl and ran straight back out the door to spinning. So please, don’t tell me you are too busy to eat healthy or cook at home. 

Red Lentil + Pumpkin Soup

  • 2 C Red Lentils
  • 6 cups of water
  • 2 medium carrot – chopped
  • 2 T fresh grated ginger
  • 2 T curry powder (madras style)
  • 4 T coconut oil
  • 4 T chopped red onion
  • 1 small can tomato paste (organic)
  • 2 cups almond milk
  • 1 can organic pumpkin puree (12 oz)
  • 1 T salt

In a large pot, mix all ingredients. Cook on medium/high for 20 minutes, then reduce to low for 30 more minutes (optional if you are short of time!).

Serve with chopped cilantro and a lime wedge (lime adds great acidity and flavor).








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