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:
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!
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!
If you want to more about how I help people get in great shape through common sense, real food nutrition, fun workouts that you can do in the comfort of your own home and ongoing support, motivation and accountability from me and a group of peers, contact me for more info! And, take a minute and make me your FREE COACH over at teambeachbody.com!