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Meatless Monday — Curried Vegetable and Lentil Soup

By Fredrica Syren

It’s true that following a well balanced vegetarian diet is very good for your health, but I think it’s an assumption that all vegetarians and vegans eat healthfully. There are plenty of vegetarians and vegans who do not like vegetables and/or eat tons of processed foods. A well balanced diet should include at least 50 percent vegetables and fruits, and lots of whole grains and beans. This is true whether you eat meat or not.

As a vegetarian family, we eat a lot of lentils because they are a nutritional bomb, are easy to cook with and taste so darned good. This is a soup that hubby and I ended up tag teaming to make because one of us would get pulled away, so the other one had to take over a few times. As it turns out, we made an amazing soup that the whole family could not get enough of. It’s a perfect fall soup using seasonal vegetables such as parsnips and carrots. If you never have tried a parsnip before, you are missing out. It looks like a large white carrot and has a wonderful sweetness.  In this soup, parsnips pair wonderfully with the spices.

  • 2 tbsp. coconut oil
  • 2 tsp. curry
  • 1 tsp. turmericcurried lentil and veggie soup
  • 1 tbsp. fresh ginger, grated
  • 1 tsp. chili powder
  • 2 garlic cloves, grated
  • ½ yellow onion, minced
  • 2 parsnips, peeled and diced
  • 2 carrots, peeled and diced
  • 4 cups vegetable broth
  • ½ cup red lentils, rinsed
  • 1 cup crushed tomatoes
  • Salt and pepper to taste

Heat the coconut oil in a big soup pot. Add onion, garlic, ginger and all the spices. After about a minute, add the parsnips, carrots and the lentils. Stir for about another minute before adding the vegetable stock. Let it boil on low-medium heat for 30 minutes, stirring occasionally. Taste the soup, and add salt and pepper if needed. Add the tomatoes and let it boil for 5-10 more minutes. Blend 2/3 of the soup until creamy, then combine with remaining soup before serving.

About Green Mom

Fredrica Syren, the author and founder of Green-Mom.com, was born in Sweden. Her mother was a classically trained chef who introduced her to many eclectic flavors and skills at a young age. Her mom’s passion for the outdoors and gardening planted the seed for her own love of nature and healthy eating. She received a degree in journalism and has worked as a print, Internet and broadcasting journalist for many years with big businesses within Europe and the United States. After her mom was diagnosed with terminal cancer and she with pre-cancer, Fredrica changed her career to become a full time yoga teacher and activist. A longtime world traveler, foodie and career woman, she was exposed to many facets of life, but nothing inspired her more than becoming a mom. After her first-born, Fredrica began a food blog focusing on local, seasonal, organic & vegetarian dishes. Years of food blogging developed into the cookbook Yummy in My Tummy, Healthy Cooking for the Whole Family. Upon the arrival of her second child, Fredrica founded Green-Mom.com. Her vision was to establish a site providing insight about gardening, home and personal care, baby & child, and of course food & nutrition. Green-Mom.com hosts many talented writers shedding light on ways to incorporate eco-friendly and nutritious practices for busy families. She is an advocate for organic, local and sustainable businesses. Fredrica hopes to inspire social change through her lifestyle, passion and business. Fredrica lives with her husband James Harker-Syren and their three children in San Diego, CA.

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