April 6, 2016
When making purées at home, the blender really is your best friend. Take this red lentil soup, for example. After sautéing onion, garlic, lentils, and carrots with plenty of spices, the whole thing gets blitzed until it reaches a velvety smooth consistency.
Yield: 1 serving
Active Time: 10 minutes
Total Time: 40 minutes
For the soup:
1 tablespoon Thrive Market Organic Extra Virgin Olive Oil
1/2 onion, chopped
1 clove garlic, sliced
1 1/2 teaspoons Thrive Market Organic Tomato Paste
1/2 teaspoon Thrive Market Organic Ground Cumin
Himalayan sea salt
Thrive Market Organic Ground Pepper
Large pinch Thrive Market Organic Cayenne Pepper
1/2 quart vegetable broth
1/2 cup filtered water
1/2 cup Thrive Market Organic Dried Red Split Lentils, rinsed
1/3 cup chopped carrots or sweet potato
Juice of 1 lemon
Thrive Market Organic Coconut Milk
Thrive Market Organic Chia Seeds
Make the soup
Heat olive oil in large pot and sauté onion until tender. Stir in garlic, tomato paste, cumin, salt, and pepper. Heat 1 minute. Stir in cayenne, broth, water, lentils, and chopped carrots or sweet potatoes. Cook 30 minutes until lentils are tender. Transfer to a blender and puree until smooth. Stir in lemon juice.
Garnish and serve
Garnish with splash of coconut milk, chia seeds, and cilantro.
Photo credit: Paul Delmont
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