Coconut Lentil Soup

Coconut Lentil Soup

Since I eat plant-based, lentils and beans are my go-to source of protein. I like the texture of these little gems so much more than meat. So funny when I look back at my previous self; I used to love meat. I was even on a Paleo diet for a while. A solely meat-based diet only made me miserable and I was left feeling not comfortable in my own skin. It just didn’t feel right.

There are many reasons why I switch to a plant-based way of eating. Adding more vegetables, fruits, beans, legumes, nuts and mostly whole grains or even gluten-free make me feel like I’m on top of the world. I don’t call this a diet, but the added benefits of eating this way does make you lose weight! To me this is only a bonus, as I don’t want to focus on the number on my scale any longer. I’ve come a long way when it comes to the struggle of weight loss and dieting. I was this kind of obsessed girl who was always on a diet. Always. I tried them all and what they all have in common is gaining short term results and messing up your metabolism. Meh.

So when I got myself together, right before I moved to Indonesia (end of 2013) I chose to fuel my body with only wholesome nourishing real food. No junk. No processed foods. No refined sugars. At least, trying to eat much more mindful. This may sound extreme to some, but eventually when you learn what wholesome food can contribute to your mind, body and soul, you wouldn’t want it any other way.

Alright, let’s dive into this golden lentil soup. It’s comforting, nourishing, delicious and packed with bold flavors! Let’s goooo

Coconut Lentil Soup
Author: 
Recipe type: Mains
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 tsp curry powder
  • 1 tsp turmeric powder
  • 1 tsp paprika powder
  • ½ tsp cumin
  • ½ tsp nutmeg
  • 200 ml coconut milk
  • 2 sweet potatoes
  • 1 can white beans 400 gram (pre cooked)
  • 1 cup orange lentils
  • 2 litre vegetable stock
  • 1 tbsp coconut oil
  • Coriander (optional)
Instructions
  1. Saute coconut oil with all the dry powdered ingredients in a large soup pan until fragrance are released for 1 minute
  2. Add 2 litre vegetable stock
  3. Cut the sweet potatoes in small blocks and cook for 10 minutes in the soup
  4. Rinse the lentils and pour into soup together with the white beans
  5. Add coconut milk and cook on low heat until all comes together.
  6. Sprinkle with coriander leaves

 



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