Entertaining with healthy food doesn’t have to be drab. Serve delicious soups in pretty festive teacups and your guests will be delighted. In case you need some soupy inspiration or tender loving care, here’s one I made earlier from Simple Recipes for Joy.
(Sharon Gannon is one of the founders of the Jivamukti Yoga method. As well as being an inspiring yoga teacher, amongst her passions is kitchen cuisine and she runs a successful vegan café in New York called Jivumktea Café. Her approach to the culinary arts embodies her spirit towards life, holistic and full of light.)
This soup will leave you feeling wonderful and nourished and is perfect for the holidays.
Red lentil and tomato soup
1 cup of red lentils
8 cups of water, plus more as needed
2tbsp sunflower oil
1 large onion, diced
1tbsp vegetable stock in ¼ cup boiling water
1tsp ground cumin
1tsp curry powder
Large can of tomato sauce
1 cup coconut milk
Salt and freshly ground pepper to taste
In a large soup pot, place the lentils and rinse with cold water, then drain. Add the water and bring to a boil over high heat. Reduce the heat to medium-low and cook, partially covered, for about 45 minutes, until lentils are mostly dissolved.
Meanwhile, in a separate pan, heat oil over a medium-high heat. Add the onion and sauté for 5-10 minutes, until translucent. Add stock, cumin and curry powder and simmer for three minutes, stirring often and adding water if necessary to reach the consistency of a thin paste.
In a blender, puree the tomatoes and coconut milk. Add the sautéed onion mixture and blend until smooth.
When the lentils are cooked, add the tomato mixture and more water as needed to obtain the desired consistency. Raise the heat to high and bring to a boil. Add salt and pepper to taste and remove from heat.