Lemon Coconut Lentil Soup

Lemon Coconut Lentil Soup, a warm bowl of lentils seasoned with smoked paprika, cumin, coriander, hot pepper flakes, then mellowed out with coconut milk for a warm and comforting meal!

Lemon Coconut Lentil Soup, warm bowl of lentils seasoned with smoked paprika, cumin, coriander, hot pepper flakes and mellowed out with coconut milk for a warm and comforting meal!

I’m hell-bent on sticking to my grocery budget this month, which means by the end of the week its slim pickings in our kitchen!  I looked through the pantry, emptied out the refrigerator and this is what I came up with!  A meal that is super nutritious, high-protein, vegan, gluten-free, fiber-filled and…yup, another recipe that is made in under an hour!

Lemon Coconut Lentil Soup, warm bowl of lentils seasoned with smoked paprika, cumin, coriander, hot pepper flakes and mellowed out with coconut milk for a warm and comforting meal!

Lemon Coconut Lentil Soup
 
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Lemon Coconut Lentil Soup, a warm bowl of lentils seasoned with smoked paprika, cumin, coriander, hot pepper flakes and mellowed out with coconut milk!
Author:
Recipe type: Main
Cuisine: Vegan
Serves: 6
Ingredients
  • 2 tablespoons coconut oil
  • ½ yellow onion, minced
  • 3 cloves garlic, minced
  • 2 stalks celery, chopped
  • 2 carrots, chopped
  • 1½ teaspoons smoked paprika
  • 1½ teaspoons cumin
  • ½ teaspoon coriander
  • 4 cups vegetable broth
  • 4 cups water
  • 2 cups red lentils
  • ¼ cup tomato paste
  • 1-2 tablespoons fresh lemon juice
  • ⅓ cup full-fat coconut milk
  • sea salt and pepper to taste
  • pinch crushed red pepper flakes
  • Fresh cilantro for garnish (optional, but highly recommended)
Instructions
  1. Melt coconut oil in a large soup pot over medium heat, add onion and sauté until translucent.
  2. Add garlic and sauté until fragrant. Stir in celery, carrots, smoked paprika, cumin and coriander and sauté an additional 5 minutes.
  3. Add broth, water, lentils and tomato paste. Bring to a boil, reduce heat, cover and simmer until lentils are tender, around 30-45 minutes.
  4. Stir in lemon juice, coconut milk and season with sea salt and pepper to taste.
  5. Top with crushed red pepper flakes, lemon wedge and fresh cilantro prior to serving.
  6. Enjoy!
Nutrition Information
Serving size: 1 Calories: 161 Fat: 7 Carbohydrates: 19 Fiber: 7 Protein: 7

We had this soup for dinner one night and lunch the next day,  

2 meals made with easy-to-find ingredients and minimal effort!

Here are the nutrition fact per serving:

161 calories

7 grams of fat

19 grams of carbohydrates

7 grams of protein

7 grams of fiber

Lemon Coconut Lentil Soup, warm bowl of lentils seasoned with smoked paprika, cumin, coriander, hot pepper flakes and mellowed out with coconut milk for a warm and comforting meal!

kale, lentil and bean soup

This isn’t just a veggie soup, it’s a hearty meal to warm up with on a chilly winter’s day!  We enjoyed it today after trimming our Christmas tree!  I’ve always loved Christmas, but since having Noah, I really love Christmas!  Everything is so exciting to him that even my grinch of a husband can’t help but get into the holiday spirit!

kale, lentil and bean soup ~vegan, gluten free~

This soup is chock full with nutrition…kale, lentils, beans, carrots, garlic and tomatoes… you can’t go wrong!

Kale, Lentil and Bean Soup

1 small onion, diced

2 carrots, chopped

2 stalks celery, chopped (I used the celery heart with the leaves)

1 small pepper, diced (I used a yellow pepper)

1 bunch of kale, de-stemmed and chopped

1/4 cup organic tomato paste

1 cup organic crushed tomatoes

2 cups vegetable broth

2 cups water

1/2 cup red or green lentils

1 can chickpeas, rinsed and drained

2 tablespoons olive oil

3 tablespoons Bragg’s Amino Acids, tamari or soy sauce (so sauce will no longer make this recipe gluten free)

sea salt (optional)

2 teaspoons Italian seasonings or 1 teaspoon dried oregano and 1 teaspoon dried basil

kale, lentil and bean soup ~vegan, gluten free~

-In a large soup pot, heat olive oil over medium high heat.

-Add onions and cook until lightly golden.  Add garlic, celery, carrots, pepper, kale and cook until tender.

-Add tomato paste, crushed tomato, lentils, chick peas, broth, water, seasoning and Bragg’s amino acids.

-Let simmer for 30-45 minutes or until lentils are tender, add sea salt if desired.

-Enjoy!

this is Noah's new "smile"

this is Noah’s new “smile” :)