Recently I am trying to have soup every day for lunch ( plant based), because I feel better if I eat it, my family likes it and every time I am looking for a new great recipe to try.
Because we don’t eat a lot of animal protein products, I always cook something with the other kind of protein to provide all the vitamins and minerals to us. One of the best source of plant based protein is lentil. It has around 15g of protein per serving. But it needs to be cooked with the right recipe. I tried to make it different ways before but it didn’t taste good all the time.
So today I am going to share with you the super tasty coconut lentil soup recipe( my daughter’s favorite soup). To tell you the truth she can eat it three times a day for breakfast, lunch and dinner.
It tastes delicious and very easy to make.
Coconut lentil soup.
1 onion, finely diced
1 can of coconut milk
4 cups of vegetable stock
2 cups of red lentil
1/5 tablespoon of cumin
1 tablespoon of coriander
2 tablespoons of minced ginger
1/2 tablespoon of black pepper
1/2 tablespoon of sea salt
2 tablespoons of lemon zest
juice from two lemons
cilantro and avocado for garnish (optional)
1. Toast the cumin and coriander in dry pot on medium-high heat for 2 minutes until you smell the aromas. Add a little vegetable stock, onion and pepper. Stir consistently until the onions is golden.
Add the rest of the ingredients except lemon zest, lemon juice and chopped cilantro.
2. Put on a low heat, stir well and cover. Allow to cook for about 25-30 minutes, stirring occasionally, until the lentils have melted, meaning they have lost their round shape and have softened.
3. When soup is done, add the lemon zest, lemon juice and chopped cilantro.
4. Remove from the heat and serve with avocado. ( I don’t usually use cilantro and avocado and it still tastes good).
This soup will work great in the fall for any kind of dinner as an appetizer or even can be served for Thanksgiving table.