VEGAN COCONUT, PUMPKIN AND RED LENTIL SOUP Recipe

click to rate
1 vote | 1872 views

Clean Diet week 1, day 5 lunch

Prep time:
Servings: 2
Tags:

Ingredients

Cost per serving $2.20 view details
  • ¼ block of organic creamed coconut
  • 1 cup organic red lentils
  • 1½ liters of vegetable stock
  • ¼ of a pumpkin cut into cubes
  • 2 red onions chopped
  • a large bunch of organic silver beet or baby spinach leaves
  • 4 cloves garlic finely chopped
  • 2 tablespoons freshly grated ginger, or more to taste
  • Celtic sea salt and pepper to taste

Directions

  1. Directions: In a large saucepan, dissolve the creamed coconut with some filtered water until melted. Throw in the garlic, onions, pumpkin, and lentils with a pinch of Celtic sea salt and stir until coated. Add in the vegetable stock and bring to the boil. Simmer on a medium flame for about 40 minutes until the lentils are cooked through. The soup should be quite thick and the vegetables should have broken down. You could mash further with a stick blender, but it is often not necessary. Now stir through the greens, and squeeze in the desired amount of fresh grated ginger. Cook for a further 5 minutes until the greens are just wilted and cooked.

Toolbox

Add the recipe to which day?
« Today - May 28 »
Today - May 28
May 29 - Jun 04
June 5 - 11
June 12 - 18
Please select a day
or Cancel
Loading... Adding to Planner

Languages

Nutrition Facts

Amount Per Serving %DV
Serving Size 586g
Recipe makes 2 servings
Calories 540  
Calories from Fat 84 16%
Total Fat 9.95g 12%
Saturated Fat 7.83g 31%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 740mg 31%
Potassium 1384mg 40%
Total Carbs 87.57g 23%
Dietary Fiber 34.3g 114%
Sugars 19.16g 13%
Protein 28.29g 45%
How good does this recipe look to you?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Advertisement
Advertisement

Leave a review or comment