Spicy Coconut Lentil Soup

Spicy Coconut Lentil Soup

Ingredients

1/2 cup Brown Basmati Rice (uncooked)
1/2 cup Dry Lentils (uncooked)
1/4 cup Unsweetened Shredded Coconut
2 tsp Smoked Paprika
1 tsp Chili Powder
1/4 tsp Turmeric (ground)
1 tsp Cumin (ground)
1/2 tsp Sea Salt
7 cups Water
1/4 cup Cilantro (optional, chopped)


Instructions

Rinse the dry rice and lentils in a fine-mesh sieve and add to a large pot along with the shredded coconut, smoked paprika, chilli powder, turmeric, cumin, and sea salt. Add the water to the pot and bring to a boil. Once boiling, reduce the heat to a simmer. Cook for about 25 to 30 minutes, or until the lentils and rice are cooked through. Divide into bowls and garnish with cilantro (optional). Enjoy!

Notes

Serving Size, One serving is equal to approximately 1.5 to 2 cups of soup.
Meal Prep, This soup can be made ahead and stored in the fridge. Reheat on the stove or in the microwave before serving.
Leftovers, Store in the fridge for up to 5 days. Freeze for up to 3 months.
Likes it Creamy, Swap out some of the water for coconut milk.
Likes it Really Spicy, Add cayenne pepper.
No Smoked Paprika, Use regular paprika.
More Veggies, Add chopped kale, spinach, mushrooms, bell peppers, carrots, celery or any other favourite vegetables.

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Lentil Masala Soup

Lentil Masala Soup

Ingredients

1 1/2 tsp Coconut Oil
1/2 cup Red Onion (finely diced)
4 Garlic (cloves, minced)
1 tsp Turmeric
1 tbsp Garam Masala
1 tsp Sea Salt
1 cup Cilantro (finely diced)
4 cups Organic Vegetable Broth
3 cups Diced Tomatoes
1 cup Dry Red Lentils
1 cup Organic Coconut Milk (canned,
full-fat)
4 cups Kale Leaves (finely sliced)

Instructions

Heat coconut oil in a large stockpot over medium heat. Add the onions and
saute for about 4 minutes or until translucent. Add in the minced garlic. Saute for another minute. Add in the turmeric, garam masala and sea salt. Stir for a minute or until spices are well mixed. Add in the cilantro, vegetable broth and diced tomatoes. Bring to a boil then reduce heat to a simmer. Add in the dry lentils, cover and cook for 15 to 20 minutes. Once the lentils are cooked through, add in the coconut milk. Stir well to mix, then add in the kale. Stir again until the kale is wilted. Turn off the heat. Ladle into bowls and enjoy!

Notes

Garnish, Top soup with chopped cilantro, sliced almonds and/or a dollop of coconut
yogurt.

Gwen Cottingham, Registered Holistic Nutritionist & Certified Life Coach Sign up for more nutritional solutions that are simple, fun and sustainable
You can also follow us on various social Platforms
(Insert Icons with links to her account her for Facebook, LinkedIn, instagram, Twitter & GoogleMyBusiness..you can get this directly from her account in our accounts section)
If you would like to contact me to discuss your needs email me 
(email me will be a link to email gwen@gwencottingham.com)

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