Skip to main content

Posts

Featured

Spicy Red Lentil and Coconut Soup
This was originally a vegan soup, but it would be great with chicken stock and chicken added, or mushrooms, to make it more filling. Recipe is barely tweaked from the Milkstreet original version. Note: Don't sub brown or green lentils, it's got to be red lentils so they break down and thicken the soup. 

Ingredients
2 Tbs coconut oil
1/2 cup each, diced carrot, celery, onion
1 Tbs minced garlic
2 tsp finely grated ginger (or 1 tsp dried)
2 tsp yellow/brown mustard seeds
1 Tbs curry powder
1 tsp ground fennel (optional)
1/2 tsp red pepper flakes
Salt, to taste
4 cups vegetable stock (or chicken stock)
14 oz can light (reduced fat) coconut milk
1 cup red lentils
6 cups baby spinach
Garnish: unsweetened shredded coconut

Directions
In a large stock pot, medium high heat, saute the oil, carrot, celery, onion for 7-9 minutes. Stir in the garlic, ginger and spices and cook for 1 minute to release aromatics. Add the stock, coconut milk and lentils. Bring to a boil, then…

Latest Posts

Miss B’s Spring Green Sauce

Oktoberfest Brat & Potato Soup

Martha's Hamburger Gravy

Lentil Soup with Ground Beef & Brown Rice

Slow Cooker Balsamic Pork Loin

Big Mac's Black Bean Quinoa Burger

Veggie Mushroom Chili

Pubbies: Chocolate & Butterscotch Chip, Pretzel, Bacon Cookies

THE BEST SNICKERDOODLE COOKIES IN THE WHOLE WIDE WORLD

Slow Cooker Mac & Cheese