coconut and green lentil soup

I tried this recipe during a recent vegan cleanse and it was so good, I had none left over to freeze. Lentils pack such a protein punch and this take on Indian dal is creamy and delicious. I have decided I enjoy absolutely anything made with coconut milk. Any hot pepper could be substituted for the Serrano, as well as any lentil. You can cut the cooking time in half by soaking the lentils overnight.

adapted from Kris Carr

serves 8

1 ½ Tbsp cumin seeds

1 Tbsp coriander seeds

2 Tbsps olive oil

½ green Serrano pepper

1 small white onion diced
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1 ½ cups green lentils

4 - 5 cups organic, low-sodium veggie stock

1- 12oz. can coconut milk

2 Tbsp grated (not zested) fresh ginger

½ Tbsp black pepper

½ Tbsp sea salt
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2 Tbsp lemon zest (1 lemon rind)

2 lemons, juiced (5 Tbsp)

½ bunch fresh cilantro, chopped (& some for garnish)

to make your soup:

*toast cumin and coriander seeds in a dry pot over medium heat for a few minutes

*add olive oil, pepper, and onion and stir until onion is translucent

*add the next tier of ingredients

*put heat on low, stir well, and cover

*cook for 30-35 minutes

*when soup is done, add remaining ingredients

*remove from heat and serve

serving suggestions:

*with diced avocado

*with gluten-free or whole-grain seeded bread

veggie chili

This veggie chili is so perfect; I made it twice in one week. The beautiful colors, ideal consistency, and subtle heat create the perfect dish for a rainy fall night. If you are a meat-eater, you will not miss the meat in this chili. These lentils hold their shape, provide a nice bite, and are loaded with protein.

adapted from Gwyneth Paltrow’s My Father’s Daughter

serves 4-6

2 Tbsp extra virgin olive oil

1 small yellow onion, diced

2 small-medium carrots, diced

1 red bell pepper, seeds and ribs removed, diced

2 cloves garlic, peeled and minced

¾ tsp. mild chili powder

½ tsp. ground cumin

¼ tsp. freshly ground black pepper

1 tsp. chipotle in adobo

1 (28 oz.) can whole peeled tomatoes w/ juices (no added sodium)

½ cup de Puy lentils (small, dark, French) rinsed and drained

1 (14 oz.) can black beans, rinsed and drained

1 (14 oz.) can kidney beans, rinsed and drained

Pinch coarse salt

2 Tbsp. tomato paste

to make your chili:

*with dutch oven over medium-high heat, heat the olive oil

*add the onion, carrot, pepper, garlic, chili powder, cumin, and black pepper, stirring for 10 minutes, or until softened

*add chipotle and stir to combine

*add the tomatoes and juices, crush tomatoes with spoon

*bring to boil, and then simmer for 40 minutes

*add lentils and beans

*fill 1 (14oz.) can with water and add to pot, along with salt

*bring to boil, and then simmer for 40 minutes

*stir in the tomato paste and cook for 20 more minutes

*add more salt/pepper if needed before serving

serving suggestion:

serve atop brown rice or a split sweet potato

nutrition per serving:

calories: 350

carbs: 57

fat: 6

protein: 19

iron: 21

sugar: 14