Recipe Exchange

Since we are all pretty stressed and most of us are now stuck at home, I thought I’d start a recipe exchange thread so we can share healthy meals or tasty comfort food. Our days might get a little boring, but there is no reason our food has to!

James just made Golden Coconut Lentil Soup. Comforting, delicious, and it has garlic, ginger, and turmeric in it for an immune system boost!

Ingredients

  • 1 tablespoon coconut oil
  • 1 yellow onion, diced
  • 2 garlic cloves, minced
  • 1 inch piece of fresh ginger, minced
  • 1 teaspoon ground turmeric
  • Pinch of red pepper flakes
  • 3 carrots, peeled and sliced
  • 1 sweet potato, peeled and chopped
  • 1 cup red or yellow lentils
  • 4 cups vegetable stock
  • 1 13.5-ounce can coconut milk
  • 1/2 lemon, juiced
  • 1 ½ teaspoons salt

Optional Toppings

  • ⅓ cup large unsweetened coconut flakes
  • ¼ bunch cilantro
  • 2 cups cooked jasmine rice

Preparation

In a large pot add the coconut oil, onion, garlic and ginger. Sauté this mixture over medium heat for 2-3 minutes until onions have softened. Then add the turmeric and red pepper and cook for another minute. Add the carrots and sweet potato and cook for a minute more before adding the lentils and stock.

Cover and bring soup to a boil before reducing heat to low and simmering for 20 minutes.

Meanwhile, toast the coconut flaked in a medium sized skillet. Cook for about 1-3 minutes until most flakes are golden brown then place on a clean plate to cool.

After 20 minutes the lentils in the soup should be soft and broken down. Stir the coconut milk into the soup then use an immersion blender to puree half the soup. Once blended add salt and lemon juice, tasting to season.

Serve soup with cooked rice, cilantro and toasted coconut flakes.

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Looks delicious I think that’s in the list for tomorrow! I have just made chocolate banana loaf - it’s not healthy but we are seeing a couple of friends this evening for a socially distancing appropriate dinner, so I made it as a treat.

On the more healthy side I’m currently trying to
Make my own banana chips in the oven - just thinly sliced bananas with lemon juice baked at 200f or 95c for an hour on each side. I have no idea how they will turn out, I will let you know!

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Sounds good. Trying to figure out how I can do this without the coconut as I’m allergic. How do you cook dried lentils otherwise? Maybe I can put this over rice.

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Of course i see this as I’m making my definite vs. would like list to head out to the store and had to something else to the list - wish me luck! :sweat_smile:

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@Gossimrr you can sub extra vegetable stock or some nondairy milk like almond milk for the coconut milk. The lentils cook in the stock and the milk gets added in when they are done cooking to make the soup creamier.

In general dried lentils get cooked the same way dried beans do. They just don’t need to cook as long, especially if you soak them first.

Long Run (or RIDE) Mineral Broth - Recipe from Run Fast. Eat Slow. Nourishing Recipes for Athletes

The key to this is to leave the vegetables unpeeled, since there is a lot of power in the peels. This broth is rich in magnesium, potassium, calcium, and manganese, Vit A, C, E and K. Great for recovery!

1 medium beet, scrubbed and cut into quarters
1 yellow onion, unpeeled and cut into quarters
3 carrots, unpeeled and cut into thirds
1/2 bunch celery, including heart and leaves, cut into thirds
2 sweet potatoes, unpeeled and cut into chunks
1/2 bunch flat leaf parsley
5 large cloves garlic, unpeeled and smashed
1-inch knob ginger, unpeeled and sliced
8-inch strip Kombu (seaweed)
6 black peppercorns
1 bay leaf
4 quarts cold filtered water
2 teaspoons fine sea salt

Rinse all of the vegetables well, including the Kombu. Put the beet, onion, carrots, celery, sweet potatoes, parsley, garlic, ginger, kombu, peppercorns, and bay leaf in a 6 quart or larger stockpot. Add water, cover, bring to a boil then reduce heat and simmer for 1.5 hours or until the full richness of the vegetables can be tasted. (You can also make this in a crock pot or Instant Pot. In a slow cooker, simmer on high for 4-6 hours or low for 8 hours or more.)

Strain the broth through a mesh sieve placed over a large heatproof container and toss or compost the veggies. Add the salt and add more to taste. Let cool and refrigerate.

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Oh, that looks delicious @meganherzog!

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@Stefanie made your soup tonight - yummy!!! I used my instant pot - 15 min for the boil after adding broth and carrots - added coconut milk after that - might have needed 20 min bug in big deal - similar to a red lentil & spinach soup from skinny taste.com - as a lover of all things soup, i give it a 10 out of 10!!!

@meganherzog i am going to have to try the bone broth!!! Need to figure out if i have a everything or need to wait until my next venture to the store

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Glad you liked the soup @PaleGail! I think James will be making nondairy cream of tomato soup tonight:

INGREDIENTS

  • 1 26-ounce box of crushed or chopped tomatoes
  • 2-3 tablespoons of raw organic cashews or macadamia nuts (about 10-12) OR ½ of a large avocado*
  • 1 teaspoon dried thyme
  • 10-12 fresh basil leaves or 1 teaspoon dried basil or oregano
  • ¼ cup filtered water

INSTRUCTIONS

Combine the tomatoes, nuts OR avocado, herbs, and water in the pitcher of a blender.

Blend for 30 seconds on high or until the ingredients become fully combined with a creamy texture.

Blend the soup for an additional 4 minutes until steaming hot, OR transfer mixture to a medium saucepan and bring to a simmer.

Serve hot, with freshly-ground black pepper, if desired.

Notes

If you do not have a high-speed blender such as a Blendtec or Vitamix, I recommend using the avocado instead of the nuts to ensure you have a creamy texture to your soup.

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Looks fabulous @Stefanie! I will type up my favorite vegan farro mushroom soup recipe later. Love this idea!

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