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.

Gwen Cottingham, Registered Holistic Nutritionist & Certified Life Coach Sign up for more nutritional solutions that are simple, fun and sustainable
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Slow Cooker Spicy Meatballs

Slow Cooker Spicy Meatballs

Ingredients

Meatballs:

1 egg, lightly beaten

¾ cup crushed crackers (multigrain)

½ cup finely chopped onion

¼ cup finely chopped green pepper

1 tsp garlic powder

1 tsp ground cumin

1 tsp dried oregano

1 tsp pepper

1 tsp red pepper flakes

2 lbs extra lean ground meat (preferably grass fed)

 Sauce:

2 tbsp flour

¾ cup organic beef broth

2-28 oz can of crushed tomatoes

3 medium carrots, diced

1- 6oz can tomato paste

2 tbsp dehydrated onion

3 cloves minced garlic

1 tsp dried basil

1 tsp red pepper flakes 

instructions

In a large bowl, combine meatball ingredients, mix well and form into 1 inch balls, place in the slow cooker. In a large bowl, combine the rest of the ingredients all over the meatballs, cover and cook on low 5-6 hours or until meat is no longer pink.

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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