This is another quick meal for you. It’s a lifesaver when you forgot to make your lunch and you want something more exciting than a sandwich. It’ll take less than 5 minutes, is full of nutrition and goes amazing with some fresh rye bread.
If you are pre-making it for something and it will get warmed up later, you can skip the cooking part on the stove and just jump right to the blender!
1 can of lentils, 540ml
1 1/2 cup unsweetened coconut milk, or other dairy free unsweetened milk
1/4 of a large onion (roughly 1/3 cup)
1 medium clove of garlic
1/4 inch ginger root
1/2 teaspoon lemon juice
1/2 teaspoon ground cumin
2 teaspoon vegetable bouillon powder
1/2-1 teaspoon chili sauce, depending on spice preference
2 green onions, optional
Place coconut milk in a large pot on high heat to bring to a boil. Roughly chop the onion, garlic and ginger and add to coconut milk. Rinse the lentils and add half of them to the pot. Add in lemon juice, cumin, bouillon powder and chili sauce. Continue to cook over high heat for approximately 2 minutes until vegetables have just started to soften.
Remove from heat and add to blender. Puree until smooth. While blending, slice green onions for garnish. Split leftover lentils into bowls and pour the puree over them. Garnish with green onions. Enjoy!
Makes 2 meal soups or 4 side soups