After getting such a bad cold and being so sick for a good two weeks, I needed to go back to my cooking and photography. I’m not back on my skies, but that’s something I intend to do next weekend.
This week for my soup, I wanted something so simple, any beginner in the kitchen could do it, and also very budget friendly. My thought are with students who have to eat but don’t have much money to buy the food.
I remember when I started cooking in my 20’s, I made a spaghetti sauce, I cooked it at high for an hour. You can imagine the result! 🙂 Half of it was a beautiful dark brown. Funny that I’m now a food blogger, it would have been the last thing on my mind back then. I don’t even think we had internet!!! 🙂 Funny!
Cooking time: 20 minutes
- 3 tbsp. (45ml) of organic coconut oil
- 5 organic medium carrots
- 1 organic onion
- 3 cups (750ml) of organic spinach
- 1 cup (250ml) of organic red lentils
- 6 cups (1.5L) of water
- 3 tbsp. (45ml) of nutritional yeast
- 1 tsp. (5ml) of cumin
- Salt and pepper
- Over medium heat, melt the coconut oil. Stir in the onion and cook for 2 minutes, until they’re soft.
- Add in the carrots, the red lentils, the nutritional yeast, the cumin, the salt and the pepper. Cook for another 2-3 minutes.
- Put in the water gradually, one cup at the time until it’s all in, and continue the cooking for about 15 minutes.
- At the las minute before serving, add the spinach to your soup.
- Serve and enjoy!