Hearty Winter Coconut Lentil & Veg Soup
SERVINGS: 4-6 PREP TIME: 15 MINS COOK TIME: 30 MINS
Instructions 1. Sauté aromatics: Heat coconut oil in a large pot. Add onion, garlic, carrot, celery, and sweet potato/pumpkin. Cook 5–7 minutes until softened. 2. Add spices: Stir in cinnamon, turmeric, cumin, and chili flakes. Cook 1 minute until fragrant. 3. Add lentils and broth: Stir in red lentils, coconut milk, and vegetable broth. Bring to a boil, then reduce heat to simmer. 4. Simmer veggies: Add zucchini, green beans, cauliflower. Cook 15–20 minutes until lentils and all vegetables are tender. 5. Add greens: Stir in kale or spinach in the last 5 minutes so it wilts but stays vibrant. 6. Season: Add salt, pepper, and lemon juice to taste. 7. Serve: Ladle into bowls, drizzle a little coconut milk on top, and sprinkle with fresh herbs. Extra -warming tweaks: • Add 1 small knob of ginger or ½ tsp smoked paprika for depth. • Sprinkle toasted pumpkin seeds or crushed cashews on top for crunch. • Use butternut squash or pumpkin instead of sweet potato for a slightly sweeter, richer soup.
Ingredients • 1 cup Organic Road Red Lentils, rinsed • 1 tbsp Organic Road Coconut Oil • 1 onion, diced • 2 cloves garlic, minced • 1 large carrot, diced • 2 celery stalks, diced • 1 small sweet potato or pumpkin, diced • 1 zucchini, diced • 1 handful green beans, chopped • 1 cup cauliflower florets • 1 cup chopped kale or spinach • 1 tsp Organic Road True Cinnamon • 1 tsp Organic Road Turmeric Powder • 1 tsp cumin • ¼ tsp chili flakes (optional) • 1 can (400 ml) Organic Road Coconut Milk • 4 cups vegetable broth or water • Salt and pepper to taste
• Juice of ½ lemon (optional) • Fresh coriander or parsley to serve.
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