I have a feeling it won’t be cozy soup weather much longer in California. With this in mind, I took full advantage of some canned food I had in my cabinet and made a coconut lentil soup recently while my grandma, mom, and little brother were at my house. I love having family over and cooking for them!
This soup actually turned out better than I thought it would! The coconut milk made it creamy dreamy but, with the added (homemade) veggie broth, it wasn’t too heavy. I ended up using 2 cans of lentils for more volume and less liquid, which worked perfectly.
Note: I omitted onions because my grandma’s not a fan. If you’re in the mood, I suggest adding them. Although, since I also used jarred garlic, I have to say it was pretty sweet not having to chop anything for this recipe.
Add garlic into a pot and heat up for 1 minute (I didn’t put any extra oil in so this step was fast; plus I was using jarred garlic — if you use fresh, wait until the garlic turns translucent in some OO)
Add canned tomatoes, lentils, and coconut milk + veg broth
Stir in spices
Bring to a boil and then reduce heat to a simmer for 25 minutes, uncovered
Take off heat and add spinach, stirring until wilted
Serve and enjoy (this would probably also be delicious over a scoop of brown rice)
What is vegan, nut-free, soy-free, dairy-free, added sugar free, and wheat free?
A California dinner party.
…get it? because Californias are such hippies?!
Ok, not the best joke but this dinner is. The best.
And yes, it’s vegan; nut, soy, dairy, sugar, and wheat free.
More importantly, it’s delicious.
Also important: it’s easy.
Most importance: Mike loves it. (Which makes me want to make it every week which means he might get tired of it soon…)
I hope you give this dinner a try soon! You won’t regret it. I’ve mentioned it’s delicious and easy but it’s also SUPER FILLING which is a real selling point for me. The lentils keep ya full (13g plant based protein per 1/4 cup ehyoo) but the tahini and lemon dressing make it feel like you’re indulging. Feel free to add any green veggie you have on hand; or serve the lentils and tahini on top of a giant salad for a summer night twist.
Tip: I’ve recently started soaking my lentils before cooking them (to get more protein and other added benefits!) because of this article.