As I write this, it looks like it might as well be twilight outside and it's only early afternoon. Seattle gets so much rain this time of year, and with the sunset still setting before 5:00 it leaves some of us wondering if the sun is even really there. Now you'll have never met a bigger pluviophile than myself, but after about 3 weeks of straight up rain, it'd be nice to get one day of sun in there. Sneak in a quick visit to the outdoors and get some much needed vitamin D. While waiting for said day, I find it's best to just cook up a storm! Go for anything that heats up the house and that just radiates warmth and coziness. Why? Well we all know once the sun comes out, long simmering meals and oven baking will go by the wayside! My contribution to warm and cozy this week: One pot creamy lentil soup with homemade whole grain croutons.
Can you guess what my favorite part of this one pot creamy lentil soup is? Hint: it’s in the title. Yup! One pot!! Throw all the ingredients in there and simmer away (excluding those croutons of course).
OH and my other favorite thing? It’s vegan!! Totally by accident to be honest but I thought that was pretty snazzy. I didn’t even notice till I was halfway through the bowl.
My mom used to make lentil soup for us when we were kids AKA the inspiration for this recipe. It was perfect for any winter day (even in Southern California!). But my favorite part was the croutons on top. It adds a fabulous crunch to an otherwise very soft, creamy soup.
Keeping with the spirit of January, I opted for whole grain croutons (if you prefer regular croutons, I got you covered). I tend to eat about half the tray before even serving this dish! Trust me, homemade in this case makes all the difference.
Ok so. One pot. Homemade croutons. A little coconut milk and a ton of veggies = One pot creamy lentil soup. Done and done. Recipe coming right up!Print