Coconut Lentil Soup

This quick and affordable soup is perfect for clearing out the pantry and fridge. Coconut milk gives a creamy and rich consistency to this soup while lentils fill you up with an extra dose of iron and protein. This hearty soup is plant-based, low-calorie, and a perfect weeknight dinner!

Ingredients

2 tablespoons coconut oil

1/2 red onion, small dice

2 stalks celery, small dice

2-3 medium carrots, peeled, small dice

2 cloves garlic, chopped

2 tablespoons ginger, minced

1 1/2 cups red lentils

32 ounces low sodium vegetable stock

1/4 cup chopped basil

1 teaspoon ground tumeric

2 teaspoon ground cumin

1 teaspoons kosher salt

juice of 2 limes

1- 13.5 ounce can full fat coconut milk

fresh ground pepper, to taste

Instructions

Place a stock pot on a stovetop burner and turn heat to medium high.

Pour coconut oil into the stock pot and allow 2-3 minutes for heating.

Transfer onion, celery, and carrot into the pot. Cook until onions become translucent and soft. Add the garlic and ginger at this time, cook for 3 minutes. Add lentils next and cook for 5 minutes. Add spices and stir until they become fragrant 2-3 minutes.

Add vegetable stock, coconut milk, and lime juice.

Turn heat to low-medium and simmer until lentils become soft. Serve and enjoy this bowl of yum!

Garnish with fresh ground pepper, fresh basil, and lime wedges/wheels.

Nutrition facts:
servings: 7 serving size: 8 ounces

calories: 298, fat: 13.3g (saturated fat: 10.8g) sodium: 415.8mg, protein: 11.5g, carbohydrates: 34.6g, sugar: 5.6, fiber: 14.6g