Creamy Red Lentil Soup
OK, it doesn’t look like much, but wait til you try it! This soup takes 20 minutes start to delicious finish – you WILL have more time for paper crafts if you incorporate this recipe in to the meal plan! Serve with a warm multi-grain baguette and some fresh fruit, YUM.

Creamy Red Lentil Soup
Serves 4 – can be doubled
1 carrot, peeled and diced
1/2 small onion, diced
1 rib of celery, diced
2 cloves of garlic, minced
1 cup split red lentils, rinsed and sorted
3 cups of chicken broth (use veggie stock for a vegetarian soup)
1 tbsp olive oil
1/2 cup lite coconut milk
sweet Hungarian paprika
salt and pepper to taste

In a medium dutch oven saute carrot, onion and celery in olive oil until tender. Add garlic and cook another minute or two until garlic is fragrant. Add lentils to the pot and stir, sprinkle generously with sweet Hungarian paprika and salt and pepper to taste. Allow the lentils to cook in the oil for a minute. Pour in chicken broth and bring to a boil. Cover and turn heat to low. Simmer 15 minutes, stir once during cooking. Remove lentils from heat and carefully transfer to a food processor. Pulse until smooth then add the lite coconut milk and pulse again to blend. Return soup to pot for serving.

You will not believe how delicious this soup is! It’s full of vitamins, minerals and fiber. It takes 20 minutes total to make. This maybe be the worlds most perfect meal. Sometimes, I like to sprinkle a little Trinidad Lemon Garlic Seasoning right on my soup.