With the cooler Florida winter sticking around for a day or so, it’s the perfect time for a yummy zelicious soup!
Z’s Lebanese Lentil Soup
2 Tablespoons unsalted vegan butter
1 Teaspoon coconut oil
2 Carrots, peeled-chopped
2 Celery, chopped
6 Cloves garlic, diced
Salt and Pepper to taste
½ Teaspoon smoked paprika
1 Tablespoon cumin powder
½ Teaspoon cumin seeds
½ Teaspoon turmeric powder
Pinch of cayenne pepper for heat-optional
1 Tablespoons tomato paste-optional
2 Potatoes, peeled-chopped
1 Cup celery
2 Cups cooked or dry lentil
6-8 Cups vegetable broth
1 Bunch kale chopped
Heat oil and butter on medium low, then add onion, garlic, cumin and turmeric and cook while stirring for another minute.
Add the rest of the ingredients and bring heat up to medium-high.
Add in the vegetable stock and bring to the boil, then cover and lower the heat to gently simmer the soup for about 30-40 minutes, until the lentils and veggies are tender and the soup thickened.
Once the soup comes to a boil, reduce and simmer for approximately 20 minutes, turn off the heat.
Finish the lentil soup by stirring in the kale just until wilted.
Serve warm with bread and salad.
Garnish with lemon and cilantro.
Recipes courtesy of Zainab Fisher, a professional chef who specializes in raw and vegan cuisine. She was the former Chef at the Raw Kitchen. She was a guest chef for Fox 29 WFLX, PBS and guest chef for the CBS 12 health and wellness expo, and provides our readers a new and exciting recipe each week for #TastyThursday.
For more information on Chef Zainab’s services, please contact her at firstname.lastname@example.org or by phone at 561-629-0593.