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Vegan Red Curry lentil soup 

11/4/2015

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Once again, my crockpot saves the day! There's nothing better than coming home to dinner that's ready to eat. This recipe was inspired by a packaged crockpot soup blend that I used to be able to find at the health food store. It was not there this time around so I figured I would just make it from scratch! This is a mild dish, therefore very kid friendly. If you like it spicy, you can add heat accordingly. 

Ingredients:
  • 2 c. Red Lentils, rinsed
  • 2 cloves Garlic, chopped
  • 1 med. Onion, diced
  • 1 Red Bell Pepper, diced
  • 2 c. Carrots, sliced
  • 2 c. Kale, finely chopped
  • 1 can fire roasted diced tomatoes (or apx. 1 c. fresh diced tomatoes) 
  • 1 tsp. Himalayan Sea Salt
  • 1 tsp. Garam Marsala sesoning
  • 1/2 tsp. Tumeric
  • 3 tbsp. Red Chili Paste
  • 1 quart Vegetable Broth
  • 1 c. Water 
    ________________________________
  • 1 can unsweetened coconut milk
  • 1 lime
  • 1 bunch of cilantro, chopped
  • Avocado (optional)

Directions:

Add all of the ingredients above the dashed line into the crockpot and stir. Cover and cook until the lentils are tender, 4 to 5 hours on High or 8 to 10 hours on Low.

When soup is ready for serving, add the can of coconut milk, a handful of chopped cilantro, stir well. Taste and add seasoning, if needed. Garnish each bowl with more cilantro, a squeeze of lime and avocado. Enjoy! 
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    Hi, I'm Jennifer Oppelt, my friends call me Jen. I live in St. Petersburg, FL with my husband and two children, Logan and Ashton. I love spending time with my family, cooking, creating and connecting.

    ​I am an advocate of sustainable living and I believe that taking good care of yourself is one of the most important things you can do if you want to be of service to others. 
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