Looking for a vegan and gluten free snack to keep you satisfied between meals? Look no further than today’s featured recipe: Moroccan lentil soup with Lemon & Coconut! This yummy coconut lentil soup recipe is packed with protein and a perfect pre- or post-workout snack.
Lentils are a great vegan and gluten free plant-based protein that are high in fiber and a good source of folic acid, magnesium and iron.
Additionally, lemons provide a great source of vitamin C; coconuts are high in manganese, which is important for bone health, as well as copper, iron and selenium.
Moroccan Coconut Lentil Soup Recipe with Lemon
Servings – 3
Serving Size – 1/2 cup
canola (or other) oil – 2 tbsp
cilantro leaves – 1 bunch
cumin seeds – 1 tsp
ginger – 1 (2″) piece
fresh red chiles, chopped and seeded – 2 small
garlic, minced – 2 cloves
lemon juice – 2 tbsp
NutriFit Rockin’ Moroccan Spice Blend – 1 tsp
onion, finely chopped – 1/2 cup
multicolored lentils – 2/3 cup
reduced fat coconut milk – 1 cup
almonds, silvered and toasted – 1/4 cup
water – 1 cup
1. Heat the oil in a nonstick skillet, add the ginger, onion, garlic, chiles and cumin and cook over medium heat, stirring occasionally, for about 5 minutes, until the onion is softened but not colored.
2. Stir in the lentils, water and and Rockin’ Moroccan spice blend. Bring to a boil, then reduce the heat to low, cover and simmer gently, stirring occasionally, for 10-15 minutes, until the lentils are just tender, but not broken up.
3. Stir in all but 2 tbsp. Of the coconut milk. Bring to a boil and cook, uncovered, for 10-15 minutes more, until the mixture is thick and pulpy. Remove the pan from the heat, stir in the lemon juice and cilantro leaves. Season to taste.
4. Top with toasted almonds and serve reserved coconut milk
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