Ingredients
Ingredients:
- 2 cans Oregon’s Choice Alderwood Smoked Chinook
- 1 tbsp olive oil
- 1 large red onion, sliced
- 4 garlic cloves, minced
- 1 tsp sea salt
- 1 tsp black pepper
- 2 tsp turmeric
- 1 ½ cups vegetable stock
- 1 cup red lentils, rinsed
- 2 spring onions, chopped
- 3 big handfuls spinach
- 1 can organic chickpeas, drained and rinsed
- 1 can organic red kidney beans, drained and rinsed
- 1 ½ tsp dried mint
- 1 tbsp lemon juice
- ½ cup coconut yogurt
- Fresh mint and cilantro (for garnish)
- Extra salt/pepper to taste
Croutons:
- 2 slices slightly stale bread of choice
- 1–2 tbsp olive oil
- Big pinch of sea salt
Instructions
Make the Croutons
Preheat the oven to 350°F. Cut bread into 1-inch cubes and drizzle with olive oil, tossing to coat. Sprinkle with sea salt. Spread on a baking tray and bake for 5 minutes. Flip cubes and bake for another 5–10 minutes until golden and crisp. Allow to cool.
Cook the Soup
Heat olive oil in a large pan over medium heat. Add onions and cook until soft and golden, about 7–8 minutes. Stir in garlic, salt, pepper, and turmeric, cooking for 1 minute until fragrant.
Add vegetable stock, lentils, spinach, and spring onions.
Simmer for 25 minutes, stirring occasionally.
Stir in Oregon’s Choice Alderwood Smoked Chinook, chickpeas, kidney beans, mint, and lemon juice.
Cook for an additional 7–8 minutes. Reduce heat to low.
Remove ½ cup stock and allow to cool slightly.
Slowly whisk with coconut yogurt until smooth, then gently stir the mixture back into the soup.
Serve
Garnish with croutons, fresh mint, and cilantro. Adjust seasoning with salt and pepper if needed.