Leftover lentils + wholesome goodies + slow simmer = Soup
My recipe today is simple, nothing fancy but it is comfort food at its best. I’ve been working on a new recipe that involves lentils….and well, I cooked WAY too many lentils. With the crisp fall air, it seemed perfect to turn the leftovers into a hearty soup.
Leftover Lentil Soup
- 2 cups Cooked Lentils
- 1 Onion, diced
- 1 Shallot, diced
- 3 Carrots, diced
- 1 tsp. Chili Powder
- 4 cups Veggie Stock
- 2 Tbsp. Balsamic Vinegar
- 1/2 cup Coconut Milk
Heat a large soup pot with a drizzle of olive oil and cook the onion, shallot and carrots for about 10 minutes. Just until they begin to soften.
Stir in the chili powder and veggie stock. Simmer for at least 10 minutes or up to 30 minutes (the longer the better – but we don’t always have enough time so do what you can). Add the cooked lentils and cook another 5 to 10 minutes allowing the lentils to warm. If you don’t happen to have leftover cooked lentils, add raw lentils with the veggie stock and allow to cook at least 20 minutes.
Stir in the balsamic vinegar and coconut milk.
I decided to blend this with my immersion blender and make a smooth soup and I’m so glad I did, it was great! So tasty in fact that I forgot to take a picture of the finished product!!!!! WHAT!?! Yes, that happened – oh well, I’m not Martha and we all know that, so there! Enjoy!