Happy New Year friends! I’m so excited for a little detox and body and mind reset. I had a little too much fun with the cookies and wine over the holidays, that I’m definitely ready to recharge. I’m back into my intense workout routine (anyone else doing Beachbody workouts?) and it feels so good!
When I think of detoxing, I think of soup. Also, this gloomy weather we’ve been having makes me crave soup as well. Soup is just too easy to make and perfect for meal prepping, lunches and easy dinners. You can easily whip this up in 20 minutes and then throw it (not literally, don’t be silly) in the slow cooker until you’re ready! Heat up some crusty bread or garlic bread and you’ll be in dinner heaven in no time! This Spiced Carrot & Lentil soup has warm spices, sweet roasted veggies, and lots of roasted garlic to keep you warm and cozy all winter long! The lentils give it body and depth and help to fill you up, while the cashews add a creamy texture without adding any dairy.
Speaking of meal prep, one of my goals for this year is to start meal prepping. I am literally the worst at preparing for meals in advance. I’ve been known to go to the grocery store everyday, browsing the aisles and seeing what looks good that day. I actually enjoy going to the market and looking around at the seasonal produce, I find it very calming. #foodnerd Obviously, this is not good for my wallet or time (and I doubt that you want to follow my lead in this nonsense), so in order to be more organized, I need to meal prep. This soup is one of those things that can be made days in advance and the flavors get better the longer it sits. You can have it for lunch, dinner, or as a snack and since it doesn’t have any dairy, it can sit at room temp without going all funky. I included recipes for some crunchy roasted chickpeas and a drizzle of lemony yogurt below, for some added fun, but you can omit this step if you like (although I highly recommend both!).
Do you have any meal prep tips for me or any favorite recipes? Comment on this post over on Instagram! I’d love to hear from you!
Spiced Carrot & Lentil Soup
1/2 cup dried red lentils
1 1/2 cup water
1 pound carrots (peeled and roughly chopped)
1/2 onion sliced thin
3 cloves of garlic (leave in their paper skin)
2 T olive oil
1/2 t sumac
1/4 t coriander
1/2 cup raw cashews (0ptional, but it will give the soup a creamier texture)
4 cups vegetable stock
Preheat oven to 400F. Toss the carrots, onions, and garlic with the sumac, coriander, and olive oil. Roast in the oven for 20 minutes or until tender. If making the roasted chickpeas (recipe below), throw these in at the same time.
While the carrots are roasting, cook the lentils in the 1 1/2 cups water until tender. About 12-15 minutes.
Remove the skin from the garlic once they have been removed from the oven. Place the lentils, roasted carrots, onions and garlic in a blender or food processor along with the cashews and vegetable stock. Puree until smooth. Add salt, pepper, and a sprinkle of additional coriander and sumac if you desire a a stronger spice flavored soup.
At this point, you can reheat the soup in a small saucepan or put it in a crockpot on low for 4-5 hours.
Serve with the roasted chickpeas and a drizzle of lemony yogurt sauce (recipe below) if desired.
1 can garbanzo beans
1 t smoked paprika
1/2 t Spanish Tin pinchito chile (or 1/2 t chili powder)
1/4 t salt
2 T olive oil
Preheat oven to 400F. Drain and rinse chickpeas and pat dry. In a bowl, toss the chickpeas with the ingredients above. Place on baking tray and roast in the oven for 20-25 minutes or until crunchy.
1 T greek yogurt
2 T milk (I used almond milk)
1 T lemon juice
In a small bowl, whisk together the yogurt, milk, and lemon juice. Set aside.