One of my focuses this fall is to eat more plant-based foods! Every podcast and interview I listen to lately, is screaming to me about the benefits of increasing my fiber, in order to benefit my gut health. Good gut health impacts so much of our well-being from mental health to skin and so much more.
Lentils are super high in fiber which increases the health of my microbiota. I also pack this soup full of vegetables like garden fresh carrots, onions, celery and spinach, and now I’m upping my game with all of those micronutrients as well.
Finally, it’s super tasty. So, we’re 3 for 3 here in today’s soup recipe. Enjoy!
Thai Coconut Green Lentil Soup
Ingredients
- 1 tbsp coconut oil
- 1 yellow onion, diced
- 2 tbsp minced or pureed ginger
- 2 garlic cloves, minced
- 2 tbsp curry paste or yellow curry powder For paste I use Patak's
- 3 carrots, sliced in coins
- 2 celery, diced
- 4 cups chicken or vegetable stock
- 1 tbsp fish sauce
- 1 juice of lime
- 2 cups fresh spinach
- 1 can coconut milk (lite or full fat)
- salt and pepper to taste (the fish sauce is salty, so go sparingly here)
- bunch of cilantro, chopped
- 1 cup green lentils
Instructions
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In a large dutch oven, add coconut oil and onions. Season with salt and pepper and cook 3-4 minutes. Then add the ginger, garlic and curry. Cook for 2 more minutes.
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Add carrots and celery and cook 3 minutes. Add rinsed lentils, chicken stock, coconut milk and fish sauce. Bring to a low boil, then reduce heat and simmer for 25 minutes or until lentils are firm, but tender.
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Finally add in the juice of 1 lime, and the spinach. Stir until spinach is wilted.
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Top with cilantro and serve.
Recipe Notes
