It’s day 2 of Project: Get Healthy. I have to work later tonight, so it’s a crockpot dinner night. Tonight, the guys are having Coconut Lentil soup. It might be a bit of a stretch for Hubs’ taste buds, but this is a challenge for all of us.
Please keep in mind, I tend to make big batches of most recipes. We use the leftovers for lunches or dinner later.
Veggies, dice them up – 1 onion, 2 large carrots, 3 ribs celery, 1/2 green bell pepper.
Seasonings – 1tsp salt, 2tsp cumin
Dry lentils, rinsed – 1.5 cups
Coconut milk – 1 can (12oz, I think)
Vegetable stock – 2 quarts
Sauté your veggies and seasonings in just a bit of oil. When veggies are a bit softened, deglaze the pan with about a cup of the veggie stock. Now just toss everything in the crockpot. Set it on low and let it go. Once the lentils are softened, it’s ready to eat. Plan on cooking your soup about 4 hours. I like leaving it longer and letting the lentils break down more, but it’s up to you.