Although the weather is still very warm in San Diego, yesterday just seemed to call for a big bowl of soup. I typically make soup at the end of a week when the leftover veggies in my refrigerator are calling to me. You know the ones…the unusually small carrots that weren’t large enough for the spiralizer, half an onion leftover from our veggie burgers, celery sticks the kids didn’t manage to eat, and miscellaneous potatoes just sitting in the basket. My weekly soup is nothing special in terms of planning or ingredients, but somehow I always find the love that goes into our family style soup makes it delicious and satisfying. This week I was inspired by a jar of red lentils purchased from the bulk section about a month ago with intentions to use in another recipe that never came to life. Haha! I’m sure many of you can relate to that dilemma. The good news is, my daughter Megan loves lentils – so there you go…INSPIRATION! Our Indian Spiced Red Lentil Soup was easy to make, full of flavor and made for a fantastic vegan meal. After dinner, Megan packaged up the leftovers to be eaten for lunch today.
Benefits of Red Lentils:
Red Lentils are high in fiber and low on the glycemic index. That’s a win-win for many folks with blood sugar issues. Red lentils also provide plenty of muscle-building vegan protein, calcium and iron.
Ingredient Transparency:
Red Lentils: Whole Foods Market, Encinitas
Organic Volcano Rice™ from Lotus Foods
Veggies: Whole Foods Market Encintias
Fresh Herbs: My own backyard herb garden which is nothing fancy, just my go-to herbs growing in a few large pots. 
Garam Masala Spice: Spicely Organics
