Spicy Coconut Lentil Soup

Feeling under the weather? Try this spicy coconut lentil soup. This recipe is gut friendly and filled with tons of nourishing vitamins, protein, herbs and spices to keep your immune system healthy!

SPICES TO IMPROVE YOUR HEALTH:

Turmeric: The Curcumin found in turmeric has intense antimicrobial properties which is super healing for the gut. 70% of our immune cells are located in the gut, making gut support a key factor in overcoming sickness.

Black pepper: The peperin found in black pepper increases the curcumin absorption rates from the turmeric for optimal effect.

Paprika: The carotenoids found in paprika are full of antioxidants which heal the body from oxidative stress & help the body fight off disease. Carotenoids are fat soluble nutrients, meaning ty are best absorbed alongside a healthy fat source such as organic coconut milk!

Notes on the recipe:

Meal Prep
This soup can be made ahead and stored in the fridge. Reheat on the stove or in the microwave before serving.

Leftovers
Store in the fridge for up to 5 days. Freeze for up to 3 months.

Likes it Creamy
Swap out some of the water for coconut milk.

Likes it Really Spicy
Add cayenne pepper.

No Smoked Paprika
Use regular paprika.

More Veggies
Add chopped kale, spinach, mushrooms, bell peppers, carrots, celery or any other favourite vegetables.

Ingredients:

1/2 cup brown basmati rice (uncooked)

1/2 cup dry lentils (uncooked)

1/4 cup unsweetened shredded coconut

1 cup chopped carrot

2 tsps smoked paprika

2 cloves of garlic (minced)

1 tsp chili powder

1/4 tsp turmeric (ground)

1/2 tsp black pepper

1 tsp cumin (ground)

1/2 tsp sea salt

6 cups water

1 cup full fat coconut milk

1/4 cup cilantro (optional, chopped)

Instructions

Rinse the dry rice and lentils in a fine mesh sieve and add to a large pot along with the shredded coconut, chopped carrot, garlic, smoked paprika, chili powder, turmeric, cumin, pepper, and sea salt. Add the water to the pot and bring to a boil. Once boiling, reduce the heat to a simmer. Add in the coconut milk.

Cook for about 25 to 30 minutes, or until the lentils and rice are cooked through. Divide into bowls and garnish with cilantro (optional). Enjoy!

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