Week 5. Baby is as big as a lentil. How cute. I chose a Red Lentil Soup that has a lot of Turkish inspiration. I love this soup’s warm comforting vibe on a cold wet day. The soft orange hue contrasts well with the bright yellow lemons and green parsley garnish on top.
It fills you up fast and is a healthy and fast low fat and high in nutrients dish. Please enjoy eating (haha)our five week old baby this evening with a crisp glass of wine!
Ingredients
Soup:
1 tablespoon extra virgin olive oil
1 medium yellow or white onion
minced handful parsley plus extra for garnish
1 carrot, minced
4 cloves of garlic, minced
1 teaspoon ground coriander
1 teaspoon ground cumin
3 teaspoons curry powder
2 shakes of cayenne pepper
1 tsp salt
1 tsp pepper
2 Tbsp honey
8 cups chicken or vegetable broth
2-1/4 cups dried red lentils
(1) 14.5 oz can crushed tomatoes
Garnish:
1 lemon sliced into wedges
1 avocado diced into cubes
Greek style yogurt or sour cream dollops on top
Extra diced parsley sprinkles
Sriracha squiggle
Heat olive oil in the bottom of a large pot. Add onion and sauté for two minutes.
Add garlic, cilantro, honey and spices and cook for a few more minutes.
Add lentils, tomatoes, and broth and bring to a boil.
Reduce to a simmer and cook for about 60 minutes.
Finish with a squeeze of lemon, yogurt/sour cream, chopped parsley and diced avocado
