Off the Menu

Make This Healthy Soup Recipe All Winter Long

Comfort (and a full day’s serving of vegetables) in a bowl.

By: Emily Ramshaw
Photography: Line Klein

When Sarah Britton, founder and whole-foods recipe savant behind My New Roots, invited us into her Copenhagen kitchen, she whipped up two of the dishes she makes most regularly for herself and her family: the Life-Changing Loaf of Bread (it is life-changing, trust), and this, her Four Corners Lentil Soup. This soup is everything soup should be (warming, comforting, delicious), and a lot of things soup usually isn’t, but should be (easy to make—you essentially just throw every vegetable you have into it—filling, and actually healthy). This dish is a mix between Britton’s forever-favorite Four Corners Soup, and the Dal recipe you’ll find in her brand-spanking-new cookbook, Naturally Nourished, out today.

I make this soup nearly once a week—it’s that good, but also cheap, filling, fast, and simple. You can easily toss in some extra veggies or even greens, chopped fine and stirred through right before serving to preserve their delicate nutrients. FYI, the lemon is a game-changing ingredient here, so don’t skip it!

 

Four Corners Lentil Soup

Serves 4

 

Ingredients:

1 cup red lentils, picked over and rinsed very well
2 tbsp coconut oil
1 large onion, or a couple leeks, chopped
pinch of salt
5 cloves garlic, minced
2-3 medium carrots or 1 sweet potato, scrubbed and chopped
1 tbsp minced ginger root
1 tbsp ground cumin
½ - 1 tsp hot smoked paprika, to taste
¼ tsp cayenne pepper, optional
1 15-oz can organic tomatoes; or 4 large, fresh tomatoes, chopped
½ cup full-fat coconut milk
4 cups vegetable stock
salt to taste
1 unwaxed, organic lemon

 

Directions:

1. Rinse the lentils very well until the water runs clear.

2. Heat oil in a medium pot and sauté onions and salt for 5 minutes until soft. Then add garlic, ginger, and carrot/sweet potato.

3. Add ginger and spices, and stir for another minute or so, until fragrant.

4. Add tomatoes, 3 slices of lemon and rinsed lentils, then add vegetable stock. Stir well.

5. Cover and bring to a boil. Reduce heat to simmer for about 30 minutes, or until the lentils are soft. Squeeze in the rest of the lemon juice and stir in the coconut milk.

6. Serve hot with some cilantro, green onions, or parsley on top with a slice of lemon.

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