We really loved this creamy soup and veggie muffins. Both were so easy to make and I didn’t feel overwhelmed by it. Once you make this you won’t have to follow the steps again. The next time will be so easy! We had this on a random rainy cold day in May, but will definitely be a staple in our home during the fall and winter months. Not having to deal with raw meat is a plus too. Sometimes I just don’t want to have to worry about it and I don’t always have shredded chicken on hand. This soup doesn’t miss the meat either.
Creamy and hearty lentil soup that is filled with fiber and healthy veggie muffins are sure to be a hit! So easy to make, especially if you use my little “hacks”! Always check the notes at the end for little tips, tricks, and substitutions!
Lentil Soup Ingredients:
- 1 package of lentils from TJ’s (no prep time) OR 1 1/2 cups of dry lentils.
- 2 tablespoons extra virgin olive oil
- 1 small onion, finely diced*
- 2 T. garlic powder OR 2 garlic cloves, crushed
- 3/4 cup peeled carrots, diced*
- 3/4 cup celery, diced*
- Handful of baby tomatoes/2 large tomatoes chopped (unpeeled) OR 1 can of diced tomatoes (drained)
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 bay leaf (optional)
- 1 1/2-2 c. chicken or vegetable stock*
- Salt & pepper to taste
- If you buy a package of ready to eat lentils there is no prep time. If you only have dry lentils make sure to soak for at least 3 hours or overnight.
- In a large heavy pot, heat the olive oil over medium heat. Add the onion, and cook until the onion is soft and translucent, about 4 minutes, stirring occasionally. Isn’t this the most heavenly smell?!
- Add the garlic, carrots and celery, and cook for about 4-5 minutes, until the vegetables soften, stirring occasionally.
- Add the tomatoes and spices cook for an additional 5 or so minutes, until the tomatoes start to break down.
- Add in ready to eat lentils and stock. Simmer for approx. 10 minutes.
- If you have dry lentils- Drain the lentils and add with the stock. Simmer for approx. 35-45 minutes.
- Add salt and pepper to your taste and enjoy!
** In my opinion this soup does need some kind of bread. Whether its a beer bread, a slice of whole wheat with butter, cornbread, OR these fabulous veggie muffins. Make sure to add it to the side and your family will be so thankful you did.
Healthy Veggie Muffins:
- 2 1/4 cups 1:1 gluten free flour OR regular all purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons salt
- 2 teaspoons garlic powder
- 1 cup grated cheddar/grueyre cheese
- ½ cup grated parmesan cheese
- 1 teaspoon fresh or dried thyme
- 1 cup unsweetened almond milk or 2% milk
- 2 eggs, well beaten
- ½ cup extra virgin olive oil
- 1 ½ cups grated zucchini skin left on*
- ½ cup frozen corn unthawed
- ½ cup finely diced yellow, orange or red pepper
- ¼ cup sliced green onions green and white parts OR leeks
- Preheat the oven to 400F and line a large 12-cup muffin tin with paper liners or spray with olive oil.
- In a large bowl mix the flour, sugar, baking powder, baking soda, salt and garlic powder together. Stir in the cheddar and parmesan cheese and dried thyme and set aside.
- In a medium bowl whisk together the milk, eggs and olive oil. Stir in the grated zucchini, corn, peppers and green onions until combined.
- Add the wet ingredients to the dry ingredients and fold together with a rubber spatula until incorporated.
- Divide the batter among the muffin tins and bake until the tops are golden brown and a toothpick inserted into the centre comes out clean, 20-30 minutes. Less time if making mini muffins. These can be stored in the fridge for up to a week or frozen! I do half and half when I make these.
¹ Amount of stock-this will depend on dry or ready to eat lentils. Just watch your soup. It will thicken a bit as you simmer it. You can make it as thick or as brothy as you want.
²If you have a mandolin this goes much faster. I have a cheap plastic one and isn’t fancy but works beautifully!
³ To make all this chopping go by faster you can always buy pre-chopped veggies. Most stores will have celery, carrot, and onion chopped together. Making your prep time non-existent. If you do need to chop your veggies (like I did!) use a food processor. It will chop your veggies for you. Just make sure to not overdo it and measure afterwards.