Richmond Summer Adventures

I’m not even going to talk about how fast this summer is going. Luckily I feel like I’ve been making the most of the sunshine and warm weather, with so many things going on around Richmond.

You may have seen it on Instagram, but I visited Trapezium Brewing Co. the last two weekends in a row. It just opened in Petersburg, Virginia, about 25 minutes south of Richmond.

They have a bunch of different beers on tap, a huge pizza oven, and plenty of indoor and outdoor seating. If you’ve ever been to a brewery around Richmond, you know seating can be hard to come by.

I tried most of the beers they had on tap but I’m definitely partial to the Lemon Honey Ginger and the White Ale.

We also tried one of the wood fired oven pizzas and the crust was that perfect balance of chewy and crispy that can only be made in a wood burning oven.

Alex and I got a whole tour of the operation and it was pretty impressive how much beer they can make!

You’ll start to see Trapezium on tap at a few places in Richmond, including Capital Ale House, Supper, Cary St. Cafe, Friday Cheers, the Diamond, and a few other local spots so keep an eye out for it!


Speaking of trying new things, On Saturday I went to a weight training class taught by my blogger-friend Gabby. Yes, weights.

I’ve worked out fairly consistently for most of my life but I’ve honestly never been big on weight training. You can usually find me holding on to some 8lb dumbbells or pedaling on the elliptical. Truthfully, I’ve always been kind of intimidated by weights. I’m never sure if I’m doing it right! This was definitely out of my comfort zone but since Gabby was teaching this class specifically for beginner women like me, I decided to go. I’m so glad I did! We covered everything from how society views strong women to what you should eat to build muscle. Oh yeah, and we lifted weights!

I’m so glad I went out of my comfort zone because I learned a lot. I knew to keep my weight in my heels and my chest up, but I didn’t realize that I wasn’t squatting down far enough. I always stopped before my hips really got in line with my knees. Once I dropped it a little lower, it was actually easier to get back up. We also learned how to get into position, where to position the bar on your back, and how to spot each other. I honestly really loved it and I think Gabby is going to teach another class soon, so I’ll definitely be signing up for that! I’d really like to incorporate more weights into my routine.

If you follow Gabby on Instagram then you might have seen a peek of my baby muscles.


I might have some work to do. 😉

Have you tried anything new this summer?

Honeydew Sorbet

This honeydew sorbet recipe is so simple! You only need a few ingredients for this healthy summer treat.

This honeydew sorbet recipe is so simple! You only need a few ingredients for this healthy, vegan, & gluten free summer treat.

Last week, my friend Alexa came for a visit. You know, my photographer friend who just happens to love healthy food as much as I do. My friend who is willing to spend an hour shooting photos of a honeydew with me, so I can learn how to get the light just right.

Now that’s a friend.

This honeydew sorbet recipe is so simple! You only need a few ingredients for this healthy, vegan, & gluten free summer treat.

This honeydew sorbet turned out to be easier to make than it was to photograph. (Melting foods are a bit more of a challenge.) But we had a fun time playing around with it and we really enjoyed getting to eat it. This is truly one of those treats that you can feel good about eating because it’s basically just fruit. This would be a perfect treat for the whole family!

5.0 from 2 reviews
Honeydew Sorbet
Recipe type: Dessert
Serves: 4
  • 1 honeydew melon
  • 1 tbsp lemon juice
  • 2 tsp maple syrup or honey
  1. Slice the honeydew into 1" chunks and spread out on a baking sheet.
  2. Put it in the freezer for 4-6 hours until frozen.
  3. Once frozen, put the chunks in the blender with the lemon juice and sweetener.
  4. You may need to add a couple tablespoons of water to help it to start blending.
  5. If you don't have a high-powered blender, you can make this in a food processor.
  6. Blend until smooth.
  7. Put it back into the freezer for another 30 minutes until it sets.
  8. Scoop & serve!

We used honey because my friend Carin brought me back some orange blossom honey from Charleston and I couldn’t wait to use it! But if you want to keep this vegan, you can substitute maple syrup or really any sweetener you like. If you have a really ripe honeydew, you can omit it all together!


Yeah, this summer treat is going to be on repeat over here! I just love frozen treats. I’ll always pick ice cream over cake!

This honeydew sorbet recipe is so simple! You only need a few ingredients for this healthy, vegan, & gluten free summer treat.

Looking for other healthy summer treats? Try this 2 ingredient mango frozen yogurt!

mango frozen yogurt

Which would you pick: cake or ice cream?

3 Tips for Healthier Summer Meals

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #NaturalAmericanGoodness #CollectiveBias

Summer can be a tough time to stay on track with healthy eating and exercising. Between traveling, crazy schedules, summer activities and… ice cream, it can be hard to make healthy choices in the summer! So I thought I’d share some of my tips (and meals!) which will hopefully inspire you to make healthy choices!

1. Stock up on fresh produce

I’m still on a smoothie bowl kick. It’s just such a perfect summer breakfast! This is the time to pick up lots of fresh fruits and vegetables because not only are they in season and full of flavor, they’re also cheaper! If you keep lots of fruits and vegetables in the fridge, you’ll always have something healthy to reach for.
Kiwi mango smoothie bowl

This smoothie was frozen mango, frozen pineapple, 1/2 frozen banana, a handful of ice cubes, almond milk, whey protein powder, plus all the toppings.


Once I was hungry for a morning snack, I munched on a fuji apple. Luckily my work area was empty because this apple was crisp and I’m sure I wasn’t being quiet while eating it.

2. Do a little meal prep

I’ve started doing a little bit of meal prep on Sunday, which makes the week a little easier. I don’t make a dozen dinners or pack lunch for the whole week, but I like to prep a few things that’ll make lunch and dinner easier. This week I prepped a big batch of quinoa in the rice cooker and made a jar of garlic tahini dressing, so packing lunch was a breeze.

kale salad with quinoa

This was kale, quinoa, almonds, and a dressing made with nutritional yeast, tahini, garlic, lemon, liquid aminos, and apple cider vinegar. It delicious although I probably had dragon breath the rest of the day because of all the garlic. Whoops.

3. Skip the sugary drinks

I get it. On a hot day, you want something tasty and refreshing. But sugary sodas (or wine…) just add empty calories. Rather than forgo the deliciousness entirely, I’m obsessed with sparkling water these days. You get a nice dose of flavor without all the extra sugar and calories.

dinner with water

I just recently tried The Mountain Valley spring water and it’s delicious. It’s calorie free, sodium free, naturally ionized and full of minerals and it has a nice crisp, clean, refreshing taste. (They make spring water, sparkling water, or essence water.) Basically, it’s the perfect thing to sip on a hot day! The blackberry pomegranate flavor was my favorite but the lime flavor was really good, too!

blackberry water

One thing I didn’t know about this water is that it can actually help with digestion. Thanks to the high alkalinity, it can help offset the stress of an acidic diet. You can find it at Whole Foods and they make both single serving bottles and these larger ones to share.

Mountain Valley Water

I actually ended up sipping on this most of the night and it was really satisfying. Sometimes I want something more than just plain water, so this is perfect!

For more healthy ideas, don’t miss these 5 Tips for Packing a Healthy Lunch!

5 Tips for Packing a Healthy Lunch

And if you’re a late night eater, here are a few tips to curb your nightime snacking!

cropped How-to-Stop-snackingat-night

What’s your favorite summer drink?

Tone It Up Recap

I just finished the Tone It Up 8 Week Bikini Series challenge, so I wanted to write a little recap in case anyone was interested in trying out the program. (I’m not affiliated with Tone It Up in any way and I don’t receive any sort of commission or compensation, but I wanted to provide an honest recap of the program!) This was my 4th time doing one of their 8 week challenges and I truly enjoyed it. I knew a few other Tone It Up girls doing the program as well, including my sister in law! It was nice knowing I wasn’t the only one following the program and the accountability made it easier to stay on track.

Tone it up workout

What I liked about the Tone It Up Bikini Series Challenge:

The meal plan provides a helpful framework for eating. Even though I didn’t follow the exact meals, I followed the overall guidelines for the various 5 small meals a day. I also used a lot of the recipes for inspiration.

  •    The workouts keep your muscles guessing and they switch up the muscle groups often. I really need structure when I workout so I liked that every day provided a different workout. I wasn’t seeing results from doing my own thing in the gym, so having a specific plan helped a lot.
  •    Every day contained 5 “daily moves” which lasted 10 minutes total, and then there would be a video or two that was sometimes combined with cardio. That might sound like a lot, but I liked how varied it was. No two days were the same!
  •    It motivated me to do my workouts in the morning if I knew the day was going to be busy. Normally I’m not a  workout-first-thing-in-the-morning person but it turned out to be a little easier than I thought. I didn’t get up early every morning but I managed to fit in my workouts, even on busy days.

working out

My Results from the Tone It up Bikini Series Challenge:

I know this is the place where you expect me to tell you how many inches I lost or how much the scale moved. I’m supposed to show you a sad, pale before shot and a smiling, tan, beautiful after photo. But the truth is, that would short change the real results of this challenge.

The first thing I noticed is that I’m stronger than I was before. I might not be ready for a power lifting competition, but I can hold a plank a little longer. I can run a little faster. I can throw back tucks in gymnastics with more confidence because I know I can do it. Truthfully, a good portion of this might be in my head. I might have been able to hold that plank or run those miles all along. But sometimes it’s the confidence we’re missing, and that’s the hardest thing to master.


Near the end of the challenge, I ran a 5K with Alex, my brother Mark, and my sister in law Aricka. The Tone It Up plan has you running every once in awhile but it’s certainly not a running program, yet I managed to hit my goal of running the 5K in under 30 minutes! That’s faster than I’ve been able to do it for quite awhile so I was really proud of that. Even more so, I was literally crying through the first mile because I was just so happy. I was so happy to see Mark and Aricka running. I was happy that we were doing the race as a family. I was happy that my husband has been absolutely nothing but supportive of my workouts and quinoa dinners. I was happy Aricka started doing Tone It Up earlier this year and she’s done an amazing job. Seeing her hard work was one of the most motivating parts of this challenge.

I just finished the Tone It Up Bikini Series and my results weren't what I expected. Read how the workouts and Tone It Up Nutrition Plan changed my body.

I did lose a few pounds, I did lose a few inches, I was able to run a little faster, and I am able to hold a plank a little longer. But if that’s all we measure, I think we lose sight of the true joy that comes with a healthy life!

For more details of the challenge, check out what I ate on the Tone It Up Nutrition Plan:

The Tone It Up Nutrition Plan is the perfect guide for healthy eating! See what I ate on a typical day on the Tone It Up Bikini Series plan!

What are your fitness goals?

[Single Serving] Quinoa Pizza Crust Recipe

Sometimes, you just need some pizza. Alex and I used to go to a local pizza place every Monday night but lately, I’ve been following the Tone It Up nutrition plan which means pizza isn’t exactly on the menu.

single serving quinoa pizza

Still, I can’t pass up pizza entirely. Sometimes I just want to load up a pizza with all the toppings I can find, and sometimes I just crave a pizza topped with some cheesy goodness.  That’s why this quinoa flour crust pizza is perfect!

single serving quinoa pizza crust ingredients

If you’ve never tried quinoa flour, it’s basically just ground quinoa. It has a bit of a nutty flavor and it can be a little tricky as a flour swap, but it actually works really well in this pizza crust recipe.

4.6 from 5 reviews
[Single Serving] Quinoa Pizza Crust Recipe
Prep time
Cook time
Total time
Serves: 1
  • ½ cup quinoa flour
  • 2 tbsp oat flour, gluten free flour OR all purpose flour
  • 1 tbsp olive oil
  • ¼ cup warm water
  • ¼ tsp sea salt
  • ½ tsp dried oregano
  • ¼ cup marinara sauce
  • ¼ cup shredded mozzarella
  • Optional: fresh basil, crushed red pepper, etc.
  1. Preheat the oven to 400.
  2. Combine the quinoa flour and gluten free flour.
  3. Add in the oilve oil and water and stir.
  4. Stir in the salt and herbs.
  5. Once it liquid is mixed in, knead with your hands.
  6. Spray a baking sheet with olive oil and roll out the dough with a rolling pin.
  7. You want to keep the crust as thin as possible in order for it to get crispy.
  8. Bake without any toppings for 5-7 minutes until it begins to dry out a bit.
  9. Remove from oven and add ¼ cup pizza sauce and ¼ cup of shredded cheese.
  10. Bake for another 10 minutes.
  11. Turn the on to broil and broil for a few minutes until the cheese begins to brown. Be careful because it can happy quickly!
  12. Remove from the oven, slice, and serve!

quinoa crust pizza

This pizza is a pretty good swap! It’s not a crispy as a traditional pizza and you can taste a bit of the quinoa flavor, but that’s something I don’t mind and this recipe is much easier than cauliflower crust! The trick is to really make sure you cook it long enough. If it’s undercooked, it’ll be a little soft and soggy. If you cook it long enough, it’ll get crispy, especially on the edges!

single serving slice

You can also broil it for a couple minutes to get that bubbly, browned, cheesy goodness! Hello, single-serving pizza. This is a cheesy pizza that has a little extra protein and fiber. Also, quinoa is a complete protein which means this pizza contains all of the essential amino acids that your body needs. Now that’s a pizza you can feel good about eating!

This single serving quinoa pizza crust recipe is a healthy way to enjoy pizza! It's gluten free, vegan, and delicious!

Check out my guide to flour alternatives for more tips on flour swaps!

What’s your favorite pizza topping?

What I Ate on the 7 Day Slim Down

This is the last week of the Tone It Up challenge, so we’re finishing up with the 7 Day Slim Down. It’s basically a leaner & cleaner version of the standard meal plan. I’m not following it exactly, but I’m doing my best to keep it clean around here! I thought I’d give you a run down of what my typical meals look like on the Tone It Up 7 Day Slim Down meal plan. These recipes aren’t taken from the plan, but it’ll give you an idea of a typical day!

banana smoothie

I usually start the day off with a simple smoothie. Yesterday mine was almond milk, 1 banana, a big scoop of PB2, and a scoop of almond butter.

green apple

For a morning snack, I’ve been enjoying the delicious portability of apples. They’re just such a simple and easy snack. I keep forgetting to buy them at the store but luckily the work cafeteria has plenty on hand! Yesterday I snagged a granny smith apple.

Since I was gone over the weekend, I didn’t have time to do any meal prep. To save some time, I grabbed a pre-made kale salad kit so I could pack my lunch easily.

eat smart kale salad

The Eat Smart salad kits are really good! This one is the sweet kale salad with pumpkin seeds. So yummy and super filling!

My afternoon snacks vary a lot. Some days it’s just a simple veggies + hummus combo, sometimes it’s a little yogurt. Yesterday, it was a Mighty Muffin because I knew dinner would be later than normal and I really wanted something that would keep me full. This is probably a little more in the “processed food” territory which I often try to avoid on the 7 Day Slim Down, but I was in a pinch and it was all I had at my desk!

flapjacked mightly muffin

This flavor was good but I think the apple cinnamon is my favorite so far! The 20g of protein kept me pretty full!

After work last night, we had a blogger happy hour at Antler & Fin, a new restaurant in Richmond. I couldn’t skip out on all the festivities so I enjoyed a little sparkling wine while chatting and catching up with other bloggers!

One I got home, I was starving so I threw together a quick dinner!

vegetarian chili

Anytime I’m trying to eat a little healthier, soup is my go-to meal! It’s just so easy to toss in plenty of vegetables and fill up with protein and fiber. The bowl above is my basic vegan chili recipe. It’s seriously one of the easiest recipes ever so it’s one of my favorite recipes to make when I’m coming home late and I want to eat right away.

As much as I love pizza and french fries, I really do feel so energetic and happy when I’m feeding my body what it needs. I certainly make room for treats but I like focusing on healthy eating! You can see some of my previous rounds of the slim down here:

My first 7 Day Slim Down

What I Ate on the Tone It Up 7 Day Slim Down

What are you eating today?

I’m linking up with Laura for What I Ate Wednesday!

Chocolate Avocado Cookies

It all started with these avocado muffins. It was the perfect way to use up a leftover avocado that was on the verge of being thrown out. Aren’t avocados are so hard to time? For days, they’re a rock and then suddenly they’re mushy. When you buy a whole bag, sometimes it’s hard to use them all up before they go bad, so I started using them in baking recipes. They’re such a perfect, healthy swap for butter or oil so I decided to turn them into a cookie! These chocolate avocado cookies are rich and fudgy, almost like a dense brownie, but they’re healthier than most cookies!

avocado cookie recipe
The avocado is a great source of healthy fat and the whole wheat pastry flour is a good source of protein and fiber. The coconut sugar has a lower glycemic index than standard sugar, which means your blood sugar won’t spike like it would with a traditional cookie.

chocolate avocado drop cookies

Did I mention that these cookies are so easy to make?

4.3 from 3 reviews
Chocolate Avocado Cookies
Prep time
Cook time
Total time
Serves: 10
  • 1 ripe avocado, pitted and peeled
  • 1 large egg
  • 1 tsp vanilla
  • ½ cup coconut sugar (or brown sugar)
  • ¼ tsp salt
  • 1 tsp baking soda
  • ½ cup whole wheat pastry flour
  • ½ cup cocoa powder
  • ¼ cup mini chocolate chips
  1. Preheat the oven to 350.
  2. In a food processor, combine the avocado, egg, vanilla, and sugar. (If you don't have a food processor, you can use an immersion blender or hand mixer.) Blend until the avocado chunks are smooth.
  3. Stir in the salt, baking soda, flour, and cocoa.
  4. Add in the mini chocolate chips.
  5. Lightly grease a cookie sheet or lay down a silpat mat and drop rounded tablespoons of cookie dough onto the sheet. They won't spread much so you don't need much room in between.
  6. Bake for 8-10 minutes. I only baked mine for 9. Do NOT over bake them!
  7. Remove from the oven and let them cool for a few minutes before removing from the pan.

avocado cookie mix

You can mix everything in one bowl, so there’s no need to dirty extra dishes. They also don’t spread very far, so you can fit quite a few on a pan. Just make sure you grease the pan or use a silicone mat, as they tend to stick to a cookie sheet.

chocolate avocado cookies

I actually made a batch of these before we hit the road to visit Ohio for the weekend. Of course, I left them on the counter so we didn’t actually get to eat the rest of these. They would have been a nice road trip snack, though! Luckily we still had some of these healthy road trip snacks with us, so we survived! We had such a fun weekend visiting friends and family, seeing my cousin get married, and celebrating my nephew’s 3rd birthday. I was actually pretty disconnected from my phone & computer for a few days, so it was a nice little break. Now it’s back to the grind! The Tone It Up 7 Day Slim Down starts today, to wrap up the end of the challenge, so I’ll be working out hard and focusing on lots of healthy food!

These chocolate avocado cookies are loaded with healthy fat, protein and fiber. By using coconut sugar, you don't have to worry about a sugar crash! Try this healthy cookie recipe!

What’s your favorite kind of cookie?

The Best Food Documentaries on Netflix

I’m kind of obsessed with food documentaries. Honestly, I love documentaries in general, so when I find one that’s about food, I can’t resist! It’s fascinating to learn about the food industry, food policies, health, nutrition, and the environment. A great documentary has the power to educate our society on the importance of healthy, sustainable food, and some of these might even inspire you to eat a little healthier! I’ve seen some great ones and some not so great ones, so to spare you from the not so great ones, here’s my round-up of the best food documentaries on Netflix!

Curious about industrial farming? Skeptical about food marketing? Then you need to watch the best food documentaries on Netflix!

Food Inc.

Food Inc

Ok, this is an obvious one, but I have to start with this one. This is like the gateway documentary into all the others. Food, Inc. shows the impact that corporate farming has on the environment, animals, and people. It looks at the whole process, from where our food is grown to the chain restaurants and grocery stores where it’s sold. Warning: there are some scenes inside a meat processing plant that could be a bit difficult to watch if you’re a meat eater. While it might not leave you feeling warm and fuzzy, it does interview some folks on the positive side of the industry, like Michael Pollan and Joel Salatin. It’ll make you think twice about eating conventionally raised meat.

Fed Up

fed up movie

Fed Up is focused on the causes of obesity, largely focusing on sugar. This documentary actually motivated us to go sugar-free for 30 days. Aside from the negative effects of sugar, this film also points out some major flaws in the U.S. nutritional guidelines which are pretty eye opening. If you’re like me, it’ll make you think twice about sugar… and school lunches.

Forks Over Knives

forks over knives

Forks Over Knives is focused on the benefits of a plant-based diet. This one was less about government regulations and more about the importance of eating better foods for your individual health. Forks over Knives also shares a lot of data from The China Study, so it was interesting here some of the statistics and research that have been done on a plant based diet. I went vegan for 6 months back in 2009 and that experience taught me a lot about plant-based living. I found that I was personally able to eat a little healthier on a vegetarian diet, but I think the overall idea of eating more plants and less meat and dairy is a great concept.

Sugar Coated

Sugar Coated was sort of similar to Fed Up but it touches a little bit more of the food industry and not quite as much on the health impacts. It’s actually a little bit scary when they pull back the curtain on the politics behind the sugar industry. It’s definitely eye-opening and it’ll make you a little more skeptical about food marketing and regulations.

I have a whole laundry list of food documentaries on Netflix that I’ve watched but these are definitely the ones I’d recommend you watch first! What we put into our body is so important. Whether you’re vegan, paleo, gluten-free, vegetarian, or just a regular omnivore, we should all know what’s in our food, how it’s made, and how it impacts the environment. I think each of these documentaries gives you a different perspective on some of the most important issues in our food systems. If you’ve seen any of these, I’d love to hear what you think!

What are your favorite food documentaries?

Tone It Up Meals: Week 7

I’m on the final stretch of the Tone It Up challenge! I only have a week and a half to go! I’ve really been feeling a lot stronger and more energetic so it’s motivation to continue! I haven’t been following the nutrition plan exactly, but I’ve been trying to focus on lots of fruits and vegetables, less processed food, and more protein. So here’s what I ate on Monday:

smoothie bowl with blueberries

The smoothie bowl trend isn’t going anywhere. This was frozen pineapple, frozen mango, almond milk, and protein powder, topped with lots of berries! I can’t get over how delicious this was! If you want to make a spoonable smoothie, here are my tips for an extra thick smoothie bowl!

strawberries fruit

Later in the morning, I snacked on a few more strawberries. When you buy the 2lb container of berries, it’s a bit of a race to finish them before they go bad. It’s a race I can usually win. 😉

I packed up leftovers for my lunch in a bento box. I had a bunch of roasted veggies, plus some crackers & hummus and some frozen mango.

simple roasted veggies

Once I packed it all up, it didn’t look quite so nice. Just envision this stuffed in a bento box surrounded by some mango. It was pretty delicious and I liked getting in so many veggies in something different than a salad.

I was heading to an outdoor yoga class after work and I was running a little late on my way home, so I grabbed one of these Curate bars on my way out the door.

curate bars

They’re a little high in sugar but they’re so delicious and it was the only think I had in the pantry that I could eat in time! I headed out to a rooftop yoga class which was so much fun. It’s been so rainy here in Richmond that it was nice to finally catch some outdoor yoga! I met up with a few friends and had such a good time stretching and enjoying the workout.

I didn’t get home until after 8 so as soon as I walked in the door I was starving. I decided to make a little homemade pizza and I ate a side salad while it was in the oven.

side salad

The salad wasn’t anything fancy. Just a lettuce mix with some added cucumbers. I topped it with Drew’s Caesar dressing which is a vegetarian Caesar, meaning no fish! It’s super good and it’s not quite as heavy as a traditional Caesar dressing.

homemade pizza

For the pizza, I topped a Trader Joe’s whole wheat lavash bread with Rao’s roasted garlic sauce and a little mozzarella and ricotta. I baked it at 400 for about 8 minutes until the crust started to crisp. Then I pulled it out and topped it with some fresh basil from my herb garden. I’ve actually kept my herbs alive for about a month now! So far so good.

After dinner, I had a couple of squares of dark chocolate while I got some blogging stuff done. I have to have a little something sweet to end the day!

Do you ever make your own pizza?

I’m linking up with What I Ate Wednesday!

Easy Curried Lentils

Can we just take a minute to talk about how awesome lentils are? They’re a nutritional powerhouse, loaded with tons of protein and fiber, naturally gluten free & vegan, and they’re super cheap! Keep a jar of lentils in your pantry for one of those nights when you’re out of ideas… and then make these easy curried lentils!

This curried lentil soup is a budget friendly dinner recipe that is also vegan and gluten free!

One thing I love about this dish is that it really is built on pantry staples. You don’t need a ton of fresh produce so you’ll probably have things on hand to make this at any time. And while lentils do take a little time to cook, this recipe is pretty hands-off. That means you can prep it, get it on the stove, and have the kitchen all cleaned up before dinner is served! These are my favorite types of recipes.

This curried lentil soup is a budget friendly dinner recipe that is also vegan and gluten free!

4.8 from 4 reviews
Easy Curried Lentils
Prep time
Cook time
Total time
Adapted from the America's Test Kitchen Curried Lentil Soup Recipe
Recipe type: Soup
Serves: 4
  • 2 tbsp olive oil
  • 1 small, white onion, diced
  • 1 tsp minced garlic (or 2 fresh cloves)
  • 1 tsp curry powder
  • 1 15 oz can of diced tomatoes
  • 1 bay leaf
  • ¼ tsp salt
  • 1 cup green lentils, washed and picked over
  • 5 cups vegetable broth
  • 1 cup water
  1. In a large pot, heat the olive oil over medium heat
  2. Add the diced onion and cook for 2 minutes.
  3. Stir in the minced garlic and curry powder and cook for 30 more seconds.
  4. Add the tomatoes and bay leaf and cook for another minute.
  5. Add the lentils and salt and cook for 8 more minutes.
  6. Turn the heat to high and add all the vegetable broth and water.
  7. Bring to a boil and then reduce heat to low and let simmer for about 30-35 minutes, until the lentils become soft.
  8. Remove the bay leaf.
  9. Using an immersion blender, blend part of the soup so the broth thickens, but leave the soup chunky. If you don' thave an immersion blender, take 3 cups of soup out and blend it, then add it back in.
  10. Serve immediately or store in the fridge for up to 5 days.

This curried lentil soup is a budget friendly dinner recipe that is also vegan and gluten free!

I know summer isn’t typically soup weather but I love soup year round. This recipe also reheats really well, so it’s a great thing to prepare at the beginning of the week and pack for lunch!

These easy curried lentils are a budget friendly dinner recipe that is also vegan and gluten free!

I made this last week and packed up my leftovers for lunch. I love that the protein and fiber in this can actually keep me full until dinner!

Looking for a different way to use lentils? Try these Moroccan Spiced Lentils!

moroccan lentil stew bowl

What’s your favorite way to use lentils?

Linking up with Meatless Monday & Marvelous Monday!