I partnered with @MetroOntario to share a simple lentil soup for a cool fall day. As a Ghanaian, I built the recipe to reflect the easy process in which we make soups in our culture, layering in different flavors to make something delicious. The final

recipe by @eatwithafia (AfiaAA) - see original post

product was warm, comforting and came together in 30 minutes. View the recipe below or visit metro.ca

• 1 cup of dried mushrooms
- 1 Life Smart Organic Vegetable Broth Container
• 2 medium tomatoes
• 1 large onion
• Thumb size ginger
• 3 cloves of garlic
• 1 large carrot
• 1 jalapeno cut in half (you can remove the seeds if you do not want it spicy)
• 2 cups of water
• 1 tbsp of curry powder
• 1 cup of red lentils
• 1 cube or 1 tbsp of any vegetable bouillon cube or stock cube
• ½ cup of coconut milk or non-dairy creamer
• Salt and pepper to taste


• In a pot, add in your dried mushroom and vegetable broth, then bring to a boil at medium heat
• Once boiling, add in your tomatoes, carrot, onion, ginger, jalapeno pepper and let it boil till the kins come off the tomatoes
• Transfer the tomatoes, carrot, onion, ginger, jalapeno pepper to a blender with the garlic and blend till smooth
• Add the purée back into the soup and let it come to a boil.
• Once the soup is boiling, add in your lentils, curry powder, vegetable bouillon cube and an additional 2 cups of water
• Cover the pot and let it simmer at medium to low heat for about 20 minutes or till the lentils are tender. Check the soup periodically to make sure the lentils are not burning at the bottom.
• Once the red lentils are tender, add in your coconut milk and taste for salt to make sure it is to your liking
• Serve with any choice of carb or flatbread.