It’s a new year and I am always looking for dinner ideas for dinners and lunches. I like to eat vegan several times a week. Many people make resolutions in the new year. I try not to. The reason I try not to…. I don’t stick to a “New Year’s Resolution.” How many people actually stick with one? I just look at the new year as a new start. A way to say, “okay let’s try to eat a bit healthier.” So on that note, I’m making a new protein filled vegan soup. If I don’t really call it “vegan” then my husband will eat it. If he over thinks things and believes that I am trying to take his meat away, then there is resistance. I enjoy eating meat, but I also like to take a break while still feeling the satisfaction of being fulfilled.

Whether you don’t eat meat at all, or are trying to eating some meals meat free, this hearty soup will completely fill you up!

Moroccan Red Lentil Soup (Vegan/ Gluten Free/ Dairy Free/ Nut Free)

1 Tbsp. olive oil

1 medium onion- diced

2 medium carrots- peeled and diced

3/4 c. dry red lentils

1- 28 oz. can diced tomatoes

4 c. vegetable stock

1/2 tsp. ground turmeric

1/2 tsp. ground cinnamon

1 tsp. grated ginger or 1/2 tsp. dry ground

1 grated garlic clove or 1/2 tsp. dry ground

sea salt and pepper to taste

In a large pot on medium heat, saute onion and carrot in olive oil for ten minutes stirring frequently. Add remaining ingredients. Bring to a boil for ten minutes then let simmer for one hour or until lentils are cooked. Takes approximately an hour. If soup is too thick for you, then add some extra water or vegetable stock.

Freezes beautifully.

Shared On: Sunday Food Link Up, Meatless Mondays, Healthy Vegan Fridays

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