cozy lentil arugula soup

It's been warm and spring-like lately, but real winter has returned, at least for now, so I think a cozy soup recipe is warranted. That said, I have been known to eat soup, quote, "more than any other person," and I eat this one in particular about every other week regardless of the season, so I think it's appropriate regardless. 

I'm back in school, cooking for myself again, and it feels great. I always forget how much I enjoy cooking when I go home and I'm not forced into it. And there's something about the new year that just feels so good. I'm feeling motivated, and I love the introspective air that settles over the world in early January. It's a new term and I've got a new schedule that I love, and we're also doing Dry January which is much needed and appreciated. 

So anyway, I think this is the time of year to try to be our best. Obviously resolutions drop off and life gets in the way. I'm not talking about being overly optimistic here - I just mean that I've got all this excess motivation and expectation that I might as well make use of it while it lasts. Cue this healthy soup recipe that can made vegan with a couple of easy substitutions. No matter what your resolutions - nutrition or sustainability or taking better care of yourself or maybe finding new things to make - hopefully this will check off at least one box.

Ingredients:

• 1 medium onion

• 2 cloves garlic

• 1/4 cup butter (sub coconut oil for vegan)

• 3 tsp chili powder

• 2 tsp cumin

• 1 tsp coriander

• 1/2 tsp chili flakes

• 1/4 tsp smoked paprika

• 1/4 tsp black pepper

• 1 1/2 tsp salt

• 14 oz can of diced tomatoes (salt added but no herbs)

• 1 cup red lentils

• 2 cups chicken broth (veg broth for vegan) OR 2 cups water + 2 tbsp bone broth powder, I use Organika and I love it

• 3 cups water

• 1 box arugula

Directions:

1. Melt butter on medium heat in a big soup pot.

2. Dice garlic and onion. Add onion to pot and saute for about 5 minutes, until translucent. Add garlic and saute until fragrant, about 1-2 minutes.

3. Mix spices together in a small bowl. Add to pot once onions and garlic are cooked. Stir to coat thoroughly.

4. Add can of tomatoes, water, chicken broth (but if you're using powder, wait! Just add the water portion), and lentils. Stir thoroughly. Increase to high heat, bringing soup to a boil.

5. Once boiling, turn heat down to medium/low and let simmer for 25-30 minutes uncovered, stirring occasionally. Turn heat off when the lentils are soft.

6. Stir in arugula and allow to wilt.

7. Add bone broth powder if that's what you're using. Stir in thoroughly.

8. Serve hot!

I hope you love this soup as much as I do. It goes great with grilled cheese or on its own. I often add extra veggies that are kicking around my fridge - spiralized zucchinis are a great addition about a minute before you turn the heat off.

This soup is better the next day, after all of the flavours have really mixed, so if you have 45 or so free minutes, I'd recommend making it ahead of time. That's all for today - happy cooking!

Namaste.