This Peanutty Lentil Soup was ah-maaaazing!!! I think I even licked the bowl clean. I tweaked a recipe I found on @oneingredientchef and it has quickly become a family favorite. Even my son loves it – which is HUGE because he typically rolls his eyes when it’s ‘soup day’. Try it, you’ll ❤️ it!!

Creamy Peanut Lentil Soup

1 large yellow onion

3 cloves garlic, minced

½ tsp ginger powder

3/4 tsp sea salt

1/2+ teaspoon each spice: cumin, coriander, turmeric, cinnamon, garam masala

1/8-1/4 tsp cayenne

5 cups cooked lentils

1 cup chickpeas

1/4 cup tomato paste

1 red bell pepper, finely diced

1/2 cup peanut butter

4-5 cups water

1/4 cup fresh cilantro

Green onions, for garnish

    In a large skillet, sauté the onion, minced garlic, and about ½ tsp. powdered ginger. Allow to soften for 3-5 minutes. Then, add in half a teaspoon of salt plus half a teaspoon of each spice (cumin, coriander, turmeric, cayenne, cinnamon, garam masala) right onto the onions – which is essential to developing great curry flavors. Allow to sauté for another 2-3 minutes.

    Next, add in 4-5 cups of cooked brown lentils, rinsed and drained (or the equivalent of fresh lentils), 1/4 cup tomato paste, and 1 finely chopped red bell pepper. Stir well and simmer 2-3 more minutes.

    When the lentils and tomato paste are incorporated, add 1/2 cup peanut butter (creamy or chunky both work fine) and 2 water into the mix and stir well until the peanut butter is evenly dissolved. Add 2-3 more cups of water until you have a thick, creamy, soup. Give the curry at least another 25 minutes for all the flavors to stew together (35 would be ideal). Before finishing, give it a taste and feel free to boost the spices or salt as needed.

    When the curry is done, stir in 1/4 cup chopped cilantro. Garnish with sliced green onions, a little more chopped cilantro, and lime wedges. Store in the fridge for a day or two (the leftovers are even better).

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