Health and Wellness Wednesday 

Coconut Lime Red Lentil Soup

During the day I’m constantly on the go to the extent that sometimes I don’t get to sit and enjoy a meal until dinner time which, in my house, is the time to start settling down and preparing for the next day. This recipe is something I enjoy because it doesn’t sit heavy in my stomach but is filling enough to keep me satisfied through out the evening. Lentils are an excellent source of protein and fiber as well as magnesium and folate which aid in maintaining healthy blood flow and also can aid in prevention of damage to our artery walls, which ultimately can possibly reduce risk of heart disease and diabetes. 

Ingredients

1 tablespoon coconut (or olive oil)

1 bell pepper seeded, chopped, and diced (color doesn’t matter)

1 shallot pealed and diced

2 jalapeños seeded and diced 

2 tablespoon of fresh minced ginger

1 tablespoon onion powder

1 tablespoon of minced garlic

1 teaspoon of ground cumin

1 teaspoon of ground cayenne pepper

1 teaspoon of ground coriander

1 teaspoon of ground turmeric

2 limes zested and juiced (about 1/4 cup)

1 cup of red lentils

1 teaspoon cayenne pepper

1 and 1/2 cups of vegetable stock

1 140z can of coconut milk

Chopped parley for garnish  

Salt and pepper to taste

Directions

1. Sauté the shallot, bell and jalapeño pepper in coconut oil until translucent in a medium saucepanOnce it’s well incorporated and mixed add in the oregano, onion powder, paprika, and salt and pepper to taste.
2. Add the garlic and ginger, vegetable stock, and bring to a simmer over medium heat before adding lime zest, onion powder, ground cumin, cayenne pepper, coriander, and turmeric.
3. Mix well before stirring in the lentils. Add salt and pepper to taste.
4. Cook lentils all the way through until they split.
5. Next stir the lime juice and coconut milk and bring to a boil for a good 2-3 minutes.
6. Remove from the heat and blend.
7. Once cooled blend with a hand blender (or regular blender will work just fine) into a smooth and creamy consistency.

Serve in a bowl and add a sprinkle of parsley as garnish. I like to eat mine with a few saltine crackers and a side salad of mixed greens. 

Enjoy!