Hi friends!
I hope everyone is staying cozy this month. Cozy meals are happening on this end, battling the cold and getting ready for the holidays. This time of year is my favorite – and it is even better with little Willow. She makes everything better!
And by now, I’m sure you know that I’m all about soup in the fall and winter. I think that’s pretty much all I make and eat these days. This soup came about because I wasn’t sure what to do with my leftover lentils, and I’m really happy about it. Gorgeous golden color. Hearty vegetables. Warm spices. Creamy coconut. It’s tastes like winter. I hope you enjoy it.
Recipe
You will need:
- 1 tbs coconut oil
- 2 cloves garlic, minced
- 1 small onion, diced
- 2 carrots, diced
- 1 potato, diced
- 1 portobello mushroom cap, diced
- 1 small zucchini, diced
- 1 can coconut milk
- 2 cans water (I just used the can of coconut milk)
- 1 tbs turmeric
- 1/2 tsp cinnamon
- Salt and pepper, to taste
- 1 cup cooked lentils
To make:
- In a large pot, heat up coconut oil with garlic and onion. Sauté for about 2 minutes.
- Add carrots, potato, mushroom, and zucchini – and again, sauté for a couple minutes.
- Add coconut milk, water, turmeric, cinnamon, salt, and pepper. Give stew a quick stir and bring to a boil. Once boiling, turn down to a simmer for about 25 minutes to allow vegetables to cook.
- Once veggies are done, turn off the heat and add cooked lentils. Serve warm.
If you don’t have cooked lentils already on hand, I’m sure you could add the lentils into the stew as is and cook that way. I didn’t do that, but do whatever works for you.
I hope you guys have a gorgeous day. xx bianca
