This one pot lentil pea soup is super simple to make and fast too! Red lentils are loaded with protein and fibers and will not leave you hungry.
- one onion, chopped in little chunks
- one teaspoon of coconut oil
- 400–500 ml of water
- 1/4 cup (about 40 grams) uncooked red lentils
- 2 small carrots, chopped in little chunks
- a little dash of dried ginger
- a dash of dried curry (optional)
- a dash of turmeric
- a dash of dried oregano
- a dash of dried marjoram
- pepper and salt to taste
- a dash of cumin
- 100 grams frozen peas (more or less if you prefer)
- 2 tablespoons (roasted ) almond flakes (I often roast this with minced garlic and Provencal herbs)
- Heat the coconut oil in a soup pan and add the onions. Meanwhile rinse the red lentils under running water. When the onions are golden brown add the water and the red lentils together with the carrots and spices. On high heat let this simmer until the lentils break down. Then add the frozen peas to the soup. Meanwhile roast the almond flakes in a seperate pan until light brown and crispy. When also the carrots are soft, serve the soup with the almonds and some (dried) herbs. If you are in a rush you don’t have to roast the almond flakes, just top your soup then with the unroasted almonds flakes.