Curried Lentil Soup

In my house, soup season is still going strong! It’s basically nonstop hot tea and soup all day, every day for me, so I’m sharing a soup recipe I’m really loving right now—which is this curried lentil soup. This is very easy to make, full of good-for-you and simple ingredients, and it’s super tasty. Triple win!

My homemade soup routine basically goes like this. I make a big pot of soup and I eat some for dinner (if my husband wants some he’s welcome, but he’s not always as enthusiastic about soup as I am). Then I save the remaining 2-3 servings and rewarm them for weekday lunches or a super quick weeknight dinner. As I type this, I still have a serving left of this batch pictured for lunch tomorrow and I cannot wait to eat it! Ha.

More often than not, I like to add a few crackers to my soup. I’m currently on a bit of a mini saltine kick (they are so cute! I know that’s kind of dumb but I can’t help it!), but this curried lentil soup is extra delicious when served with some cooked rice stirred in. Totally optional, but I happened to have some leftover rice one night when I made this and that was even better than crackers. It’s also delicious all on its own, too.

Happy soup making! xo. Emma

Credits // Author and Photography: Emma Chapman. Photos edited with A Color Story Desktop.

Curried Lentil Soup

  • 2 tablespoons olive oil
  • 2 shallots
  • 2 carrots
  • 4 cloves garlic
  • 1/2 inch ginger
  • 1 teaspoon curry powder
  • 1/2 teaspoon garam masala
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon turmeric
  • 1 cup red lentils
  • 4 cups 32-ounce vegetable or chicken stock
  • salt and pepper
  • cilantro and lime for serving
  1. Chop up the shallots and carrots, mince the garlic and ginger. Rinse and pick over the lentils.
  2. In a large pot, heat the olive oil over medium to high heat. Add the shallots and carrots and cook for 1-2 minutes. Then stir in the garlic, ginger, curry powder, garam masala, cayenne, turmeric, and a big sprinkle of salt and pepper. Stir and cook for another couple of minutes until everything begins to soften.
  3. Turn the heat down to medium/low and add the lentils and stock. Cover and cook on low for 18-20 minutes until the lentils are very tender. Use an immersion blender or you can do this in batches in a blender and puree the soup (it can be super smooth or leave a little chunky, up to you). Taste and add salt and pepper as needed. When serving, sprinkle on a little chopped cilantro and squeeze a little lime juice over the top.

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Easy Orange Creamsicle Gummy Bears!


Have you ever made homemade gummies? While I’ve made my fair share of jello shots, gummies without alcohol isn’t really something I’ve tried in the past. But now that we have a toddler in the house, I’ve been making them a lot this past year and it’s so easy to do! These are great to pack in a lunch bag, have a handful for a snack at home, or use as a toddler incentive when you’re trying to get them to do something (hahaha). You can switch out flavors pretty easily with different juices, but right now this orange creamsicle is my favorite! I made the gummies in two layers because it’s extra pretty, but you can also save some time and make them in one layer as well …
Orange Creamsicle Gummy Bears (makes about 40 with this mold)

For orange layer:

2/3 cup orange juice
1 tablespoon maple syrup or honey (you can add more or less to taste)
2 tablespoons gelatin

For cream layer:

1/3 cup milk of choice
1 teaspoon vanilla extract
1 tablespoon gelatin


Reserve about 1/4 of the orange juice in a cup, add your gelatin and give it a stir. Allow the gelatin to bloom in the cup so that the liquid solidifies (should take less than 5 minutes). Add the remainder of your juice to a small saucepan and heat on medium until hot but not boiling. Once your saucepan of juice is hot, add the bloomed gelatin to the pot and stir until the gelatin dissolves.
Mix in your honey or maple syrup and use a candy dropper to fill your bear molds about 2/3 of the way full (the molds I bought come with a candy dropper which was super helpful). Allow the molds to set a bit in the fridge for 15-20 minutes. While that layer is setting, repeat the process of adding most of your milk to a sauce pan, but reserve a few tablespoons of the milk to mix with your gelatin and allow it to bloom and solidify. Add the gelatin to the milk once it is hot and stir until dissolved. Add in your vanilla extract and stir.Once your gummies have partially set in the fridge, fill each mold to the top with your cream layer and place back in the fridge for another 2 hours to fully set.Once your bears are set, simply pop them out of the mold and they are ready to eat!
Store bears in an airtight container in the fridge for up to two weeks. I add these to Lola’s lunchbox all the time, but I probably wouldn’t take them to the beach or someplace where they will be sitting in hot conditions for a long time—they may start to melt a bit!
How fun are those?! You can make lots of flavors of gummies and all you really have to know is how much gelatin to use per cup of liquid (most of them are about 3 tablespoons of gelatin to 1 cup of liquid), and you can sub whatever kinds of juices/pureed fruits you want! You can also make gummies with agar agar for a vegan option, but you may need to play around with the amount to use as it’s a little trickier to get the right ratio with acidic foods like citrus or strawberries (and it may not work as well for intricately shaped molds). Don’t be fooled, just because these are in the shape of a bear and you can see that little toddler hand reaching for them, this mommy gets in her fair share when Lola isn’t looking … yum! xo. Laura

Orange Creamsicle Gummy Bears

For the orange layer:

  • 2/3 cup orange juice
  • 1 tablespoon maple syrup or honey (you can add more or less to taste)
  • 2 tablespoons gelatin

For the cream layer:

  • 1/3 cup milk of choice
  • 1 tsp vanilla extract
  • 1 tbsp gelatin
  1. Reserve about 1/4 of the orange juice in a cup, add your gelatin and give it a stir. Allow the gelatin to bloom in the cup so that the liquid solidifies (should take less than 5 minutes). Add the remainder of your juice to a small saucepan and heat on medium until hot but not boiling. Once your saucepan of juice is hot, add the bloomed gelatin to the pot and stir until the gelatin dissolves.
  2. Mix in your honey or maple syrup and use a candy dropper to fill your bear molds about 2/3 of the way full (the molds I bought come with a candy dropper which was super helpful). Allow the molds to set a bit in the fridge for 15-20 minutes. 
  3. While that layer is setting, repeat the process of adding most of your milk to a sauce pan but reserve a few tablespoons of the milk to mix with your gelatin and allow it to bloom and solidify. Add the gelatin to the milk once it is hot and stir until dissolved. Add in your vanilla extract and stir.
  4. Once your gummies have partially set in the fridge, fill each mold to the top with your cream layer and place back in the fridge for another 2 hours to fully set.
  5. Once your bears are set, simply pop them out of the mold and they are ready to eat!
  6. Store bears in an airtight container in the fridge for up to two weeks. I add these to Lola’s lunchbox all the time but I probably wouldn’t take them to the beach or someplace where they will be sitting in hot conditions for a long time—they may start to melt a bit!

Credits // Author and Photography: Laura Gummerman. Photos edited with A Color Story Desktop.

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Instant Pot Non-Dairy Yogurt (Cashew + Coconut Options)

For those of you who also make a lot of non-dairy choices, I feel like yogurt can be a tricky one. It’s so expensive to buy non-dairy yogurts, almost impossible to find ones without added refined sugar, and to be honest, I just don’t like the taste of most of them. So for a while I just gave up on yogurt altogether. It wasn’t until I got my instant pot that I decided it would be worth a try to make my own and so I’m glad I did! It’s not that hard at all and you can make a small or big batch depending on how much you go through, and you can use different kinds of non-dairy milk to suit your needs. I have an almond sensitivity, so I make coconut and cashew yogurt. I’ll show you how I make those!

For the coconut yogurt:

1 can of full-fat coconut milk (or coconut cream works too, try both and see which consistency you like better, although some coconut creams react oddly with the water and separates from it, which you don’t want)
1/2 cup water
2 teaspoons gelatin
1 tablespoon maple syrup
1 probiotic capsule (I use this one)

Blend the can of coconut milk and water in a blender until smooth. Add the mixture to your instant pot and set to “boil” to heat up the mixture (my yogurt setting has a boil option if you press the yogurt button a few times, but yours may be different). Once it has boiled and the machine tells you it’s done, check the temperature and make sure it’s hit 180° (if it hasn’t you can run another “boil” cycle to heat it up more). Sprinkle in the gelatin while whisking vigorously so there are no clumps and allow the mixture to cool to about 105°. Using a digital instant read thermometer is by far the easiest way to check temps and you can use it for lots of other recipes too. You can wait 30 minutes or so for it to cool down in the instant pot chamber or you can remove the pot and place it on the counter or in some cool water to speed up the process.

Once 105° is reached, mix in the maple syrup and sprinkle the insides of the probiotic capsule (pull apart the two capsule halves) while whisking to combine. Let yogurt cook on the “yogurt” setting for 12-16 hours (some do up to 24 hours if they want tangier yogurt) and then remove the instant pot lid. The coconut yogurt will still look super watery with a thin white layer on top, so don’t think you’ve failed yet! It needs to set up in the fridge, so give it a whisk to combine again and pour it into a container to finish in the fridge for a few hours. Store in an airtight container in the fridge for up to a week. Once the yogurt has set, it’s ready to eat!

*Note: Since you are dealing with an item that’s going to ferment, make sure all your utensils, bowls, measuring spoons, etc., are clean and sterilized before use (you can rinse them with boiled water to sterilize).

For the cashew yogurt:

1 cup raw cashews (soak overnight or for 30 minutes in hot water)
2 cups filtered water
1 1/2 teaspoon gelatin
1 tablespoon maple syrup
1 probiotic capsule (I use this one)

Soak your cashews either overnight in water or for 30 minutes in hot water before making. Rinse the cashews twice in fresh water and add to blender with the filtered water. Blend for several minutes on high until smooth.

Add the mixture to your instant pot and set to “boil” to heat up the mixture (my yogurt setting has a boil option if you press the yogurt button a few times). Once the mixture has boiled and your machine beeps to signal it’s done, check the temperature to see if it’s up to 180° and sprinkle in the gelatin while whisking vigorously so there are no clumps. Allow the mixture to cool to about 105°, and, while whisking, add in the probiotic capsule (open up the two halves and sprinkle it in) and the maple syrup. Cook on the yogurt setting for 12-16 hours (the longer you cook it, the tangier it will be). The mixture will set up more in the fridge, so add it to an airtight container and place in the refrigerator. This recipe gives me a thick Greek-style yogurt which I love, but if that’s too thick for you, you can also add more water at the beginning to end up with a thinner yogurt or do a little less gelatin. Store in an airtight container in the fridge for up to a week.

*Note: Since you are dealing with an item that’s going to ferment, make sure all your utensils, bowls, measuring spoons, etc., are clean and sterilized before use (you can rinse them with boiled water to sterilize).

As a side note, I see that a lot of people use about 1/4 cup of already made yogurt in place of the probiotic capsule to get the bacteria going, so that’s an option too. But I just haven’t tried it that way yet—it’s usually gone to where I don’t have any left to add back in! Also, I’ve seen recipes where people do pretty much the same thing but omit the gelatin if they want to make it vegan or add some agar agar instead. I haven’t tried that either, but I would try adding the same amount of agar agar as gelatin the first time you make it and then add more or less the next time if you want different results. You can also double the yogurt recipes above (or triple too, probably) if you want to make more at one time. My favorite way to top these yogurts is with some fruit, granola, and a little bit of honey or maple syrup! Yum! xo. Laura

Instant Pot Non-Dairy Yogurt

For the coconut yogurt:

  • 1 can of full-fat coconut milk (or coconut cream works too, try both and see which consistency you like better although some coconut creams react oddly with the water and separates from it, which you don’t want)
  • 1/2 cup water
  • 2 teaspoons gelatin
  • 1 tablespoon maple syrup
  • 1 probiotic capsule

For the cashew yogurt:

  • 1 cup raw cashews (soak overnight or for 30 minutes in hot water)
  • 2 cups filtered water
  • 1 1/2 teaspoon gelatin
  • 1 tablespoon maple syrup
  • 1 probiotic capsule
  1. Blend the can of coconut milk and water in a blender until smooth. Add the mixture to your instant pot and set to “boil” to heat up the mixture (my yogurt setting has a boil option if you press the yogurt button a few times, but yours may be different). Once it has boiled and the machine tells you it’s done, check the temperature and make sure it’s hit 180° (if it hasn’t you can run another “boil” cycle to heat it up more).
  2. Sprinkle in the gelatin while whisking vigorously so there are no clumps and allow the mixture to cool to about 105°. Using a digital instant read thermometer is by far the easiest way to check temps and you can use it for lots of other recipes too. You can wait 30 minutes or so for it to cool down in the instant pot chamber or you can remove the pot and place it on the counter or in some cool water to speed up the process.
  3. Once 105° is reached, mix in the maple syrup and sprinkle the insides of the probiotic capsule (pull apart the two capsule halves) while whisking to combine. Let yogurt cook on the “yogurt” setting for 12-16 hours (some do up to 24 hours if they want tangier yogurt) and then remove the instant pot lid.
  4. The coconut yogurt will still look super watery with a thin white layer on top, so don’t think you’ve failed yet! It needs to set up in the fridge, so give it a whisk to combine again and pour it into a container to finish in the fridge for a few hours. Store in an airtight container in the fridge for up to a week. Once the yogurt has set, it’s ready to eat!
  5. *Note: Since you are dealing with an item that’s going to ferment, make sure all your utensils, bowls, measuring spoons, etc., are clean and sterilized before use (you can rinse them with boiled water to sterilize).

For the cashew yogurt:

  1. Soak your cashews either overnight in water or for 30 minutes in hot water before making. Rinse the cashews twice in fresh water and add to blender with the filtered water. Blend for several minutes on high until smooth.
  2. Add the mixture to your instant pot and set to “boil” to heat up the mixture (my yogurt setting has a boil option if you press the yogurt button a few times). Once the mixture has boiled and your machine beeps to signal it’s done, check the temperature to see if it’s up to 180° and sprinkle in the gelatin while whisking vigorously so there are no clumps. Allow the mixture to cool to about 105°, and, while whisking, add in the probiotic capsule (open up the two halves and sprinkle it in) and the maple syrup.
  3. Cook on the yogurt setting for 12-16 hours (the longer you cook it, the tangier it will be). The mixture will set up more in the fridge, so add it to an airtight container and place in refrigerator. This recipe gives me a thick Greek-style yogurt which I love, but if that’s too thick for you you can also add more water at the beginning to end up with a thinner yogurt or do a little less gelatin. Store in an airtight container in the fridge for up to a week.
  4. *Note: Since you are dealing with an item that’s going to ferment, make sure all your utensils, bowls, measuring spoons, etc., are clean and sterilized before use (you can rinse them with boiled water to sterilize).

Credits//Author and Photography: Laura Gummerman. Photos edited with A Color Story Desktop.