I was listening to a story on the radio about nutrition density in food intended to feed refugees. Peanut butter, added to lentil soup, adds maximum nutrition for minimal cost. It’s is nutrient dense and really freaking delicious.
I adapted this from various lentil soup recipes—some my own and some from the interwebs. The spice blend and the peanut butter make this an interesting and delicious soup, with a nod to northern African cuisine.
Lentil Soup with Peanut 🥜 Butter
Ingredients:
2 ea carrots,🥕 small dice
2 ea celery sticks, small dice
1 large onion, 🧅 small dice
1 c lentils. I used French Green lentils but beluga lentils would be great. Yellow or red might get mushy.*
4 c stock (chicken or veg)
3 cl garlic, 🧄 mashed, chopped, whatever
1 1/2 inches of ginger, 🫚 grated on a microplane
2 T conserva or tomato paste (if you’re not using tomato 🍅 paste in a squeeze tube, you should)
1 c coconut 🥥 milk (or use the whole can)
Spices: 1/2 t of each: cumin, coriander, turmeric, cinnamon, clove
1/4 t cayenne
1/2 c smooth peanut 🥜 butter
Garnish with basil, swirl in yogurt, and/or serve over rice
Directions:
Simmer lentils, mirepoix, stock, garlic, ginger, tomato paste, spices, and coconut milk, stirring often, for one hour. Check the lentils for doneness, they should be toothsome & firm but not hard. Definitely not mushy.
If the lentils are done, add the peanut butter, and mix well. If the soup is too thick, add additional stock or water. Check seasoning, depending on the stock you use, you may need to add salt.
And that’s it. An amazing lentil soup.
Bon Appetit!
Next time notes: I’ll sauté the mirepoix in coconut oil, and hold out the ginger and spices to be added 30 minutes into simmering.
Eat Well &
Love Big
xoxo
Nancy
Hey—I’m selling some stuff, jewelry and MCM antiques on eBay as AStonerCrone If you are bored, check it out.
* You make it and tell me
