Coconut Lentil Soup

Ingredients

For the Base:

• 2 cans of brown lentils, drained and rinsed
• 3/4 cup sliced carrots
• 1 1/2 cups chopped celery
• 1/2 cup diced onions
• 2 cups chopped kale
• 5.46 oz Mementa’s Coconut Milk
• 3 cups water

For the Flavor Boost:

• 2 tbsps Better than Bouillon paste (vegetable base)
• 1 tbsp minced garlic
• 1 1/2 tbsps fresh thyme
• 1 1/2 tbsps fresh rosemary
• 2 tsps garlic salt
• 1/2 tbsp red pepper flakes
• 2 tsps black pepper
• 2 tsps cumin
• 2 tsps onion powder

For Toppings (Optional):

• Toasted bread
• Fresh herbs (thyme or rosemary)

Instructions

• Heat 2 tbsps of olive oil in a large pot over medium heat. Once warm, add celery, carrots, onions, and minced garlic. Sauté for 3 minutes until aromatic.

• Add drained lentils and chopped kale to the pot. Stir and cook for 5 minutes, allowing the flavors to blend.

• Mix in the Better than Bouillon paste until well combined with the vegetables and lentils.

• In a bowl or measuring cup, whisk together Mementa’s Coconut Milk and water. Pour this mixture into the pot, stirring to combine.

• Add thyme, rosemary, garlic salt, red pepper flakes, black pepper, cumin, and onion powder. Stir thoroughly to distribute the seasonings.

• Cover the pot and let the soup simmer for 30–40 minutes over low heat. Stir occasionally, tasting and adjusting the seasoning or water consistency as needed.

• Ladle the soup into bowls and serve warm with toasted bread on the side. Garnish with fresh herbs for an added touch.

 
Dig in and savor this hearty, flavorful meal! Perfect for cozy days.