February 9, 2014

Vegan, Gluten-Free:: Coconut Lentil Soup


Happy Sunday everybody!
What's the best thing to eat on a cold, wintry Sunday?

SOUP ;)


Using a mason jar as a thermos? Whoever came up with this idea
is a brilliant GENIUS. 

I've never eaten lentils before a few weeks ago, 
and I used to be kind of intimidated by them--- I mean, 
they looked like a combo between split peas and 
bird food! But all jokes aside, lentils are very nutritious:
they're full of fiber, protein, and they lower cholesterol!

This soup is really delicious and it tastes really rich and thick
like a stew, but it's vegan and gluten-free so it's healthy ;)
You can pour this over some rice like a curry
or eat it with some rice crackers like a regular soup!


Recipe: Coconut Lentil Soup
                                                                   By: Hannah Claudia                  
                                                                                                                                                                                                                                                                                                                                              
2 tablespoon of coconut oil
1 onion, diced
2 cloves of garlic, finely chopped
2 tablespoons of chopped ginger
1/2-3/4 cup of seafood mushrooms, chopped
1 cup of dry lentils, soaked overnight
1 cup of coconut milk
 (I used one by So Delicious, it's notreal coconut milk but it 
also doesn't have the same fat content as real coconut milk)
1 tablespoon of Chinese 5 spice
1 tablespoon of curry powder
1 tablespoon of lemon or lime juice
3-4 cups of water (depends on how thick you like your soup)

opt: if you have lemon grass or soysauce or sesame oil, feel free to garnish with
these flavorings when you eat it or even mix it into the soup while it's cooking!

:::::::::::::::::::::::::::::

1. Sautee the onions and garlic in 1 tablespoon of coconut oil 
until the onions are caramelized and golden.
2. Add the spices, ginger, lemon/lime juice, and seafood mushrooms and cook for another 3-4 minutes.
3. Stir in the lentils and the other tablespoon of coconut oil; coat the lentils in the 
coconut oil and spices for a minute to toast the lentils.
4. Add the coconut milk and water. Cook over medium-low for another 35-40 minutes
or just until the lentils are cooked and the soup reaches your desired thickness/viscosity.
5. Serve and enjoy! :)





i rarely eat rice, but this pairing was meant to be


This is a perfect lunch recipe



I hope you enjoy this recipe!
xoxo, Hannah

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