Coconut lentil soup

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!

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The lineup

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.

As always, my inspo for this came from Oh She Glows.

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.

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Still sweater weather here!
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Love those greens

Coconut lentil soup

Prep time: 10 minutes – Cook time: 25 – 30 minutes – Servings: 6 – 8 *freezes well*

Ingredients:

  • 1 can full fat coconut milk
  • 1 can diced tomatoes
  • 2 cans lentils
  • 4 cups vegetable broth
  • 1 bag spinach
  • 2 tbs minced garlic
  • 1 tbs tumeric
  • 1 teaspoon cumin
  • 1/2 teaspoon nutmeg

Directions:

  • 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)

 

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My attempt at staging my soup… ha.

Lemon tahini over lentils

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.

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Soaking lentils

Lemon tahini over lentils

Prep time: 10 minutes – Cook time: 25 – 30 minutes – Servings: 2

Ingredients:

  • 3/4 cup soaked green lentils
  • 1/4 cup tahini
  • juice of 1 small lemon

Directions:

  • Cook lentils in 2 cups of water until soft, about 25 – 30 minutes
  • Strain lentils and put aside
  • Mix in lemon juice with tahini until combined
  • Incorporate with lentils
  • Serve with something green on the side
  • Bon appétit

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I add the lemon and tahini straight to the lentils to be sure they are all coated but alternatively you can drizzle it on top of them once plated

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