Lunch at Work v.4 – Coconut Lentil Soup

12 03 2011

Lunch at work got you down? I started a new contract a few weeks ago, and phew, it has been busy. I wasn’t off that long, but throw Christmas and January in there you really do fall into a sleepy state in the dark of winter. Getting back into the swing of things took a few weeks. I think the biggest challenge is that we have been in a cold snap here in Calgary. You know, I’m okay with it, I didn’t think it was that bad until March came. Then I was like, ‘ok, I’m done with this weather’. We have holidays coming up and the weather is sunny and above zero here today so things are looking up!

I have been packing soup almost every day to lunch, and my pick the last three weeks (yes, a bit of a habitual eater) has been lentil soup. It is nourishing, rich in fibre and protein and easy to consume on the go with the right thermos. Throw some cut veggies and whole grain crackers on the side, hunger is gone, energy sustained.

I have tried a few versions of Lentil Coconut Soup this past month, but my favourite is the one below. It honestly takes all of 30 minutes to make. I don’t remember where I got the original recipe from. Unless it is in a book I have, I google recipes until I find a few I like, save them all, try them and tweak the recipes to my liking. That’s the fun of cooking and experimenting in the kitchen.

2 cups Red Lentils
3/4 inch Fresh Ginger (2 cm), peeled and chopped
1 small Onion, chopped
1 Garlic clove, chopped (or a touch of garlic powder, or omit altogether)
1 Tbsp Coconut Oil
1 tsp Turmeric
1 2/3 cup Veggie Stock (1 -2 cubes of low sodium variety in hot water)
1 can (398 ml) Crushed or Diced Tomatoes, with liquid
1  can (398 ml) Coconut Milk
2 cups filtered Water

  • Rinse and drain lentils (I have been finding red kidney beans in my Indian ones I have, too funny)
  • Heat the coconut oil in a pot and sauté ginger, onion and garlic until softened
  • Add turmeric, hot veggie stock, coconut milk, water, tomatoes and the lentils; bring to boil, cover and simmer for 20 minutes
  • Take off the heat, puree the soup using a hand-held blender (or in a blender carefully, read the last post on this here)

Seems weird to blog about such trivial things as to what I ate at work. I hope that all my blog friends are paying close attention to what is happening in the Middle East. Our people, our human relatives are striving all over the world to voice their rights. Rights that we take for granted in our country and more importantly, don’t pay attention too. What is happening in Wisconsin is an extension of the struggle that goes on in Egypt, Tunisia etc. As well, today, we watch the unfolding disaster in Japan. The feats of our engineering have saved thousands of lives in comparison to what happened in Haiti last year, an earthquake of similar magnitude. High rises swayed instead of collapsing. Although, those same feats of engineering and science have us holding our breath as we monitor the breakdown of a nuclear power plant. If only we stopped fighting one another and embraced our human-ness. The trillions of dollars in debt we have from our previous poor decisions over the decades has put us in even greater risk as we figure out how to survive and support one another. Priorities.

Be well, Eat Well,

Nat

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3 responses

13 03 2011
Abbie

Hi Nat!

I’m making this soup as we speak and it smells so delicious!! I’m searching through my old emails to find your recipe for kelp chips…. but can’t find it anywhere!! Whenever you have a spare moment would you pass it along to me? No rush, I know you’re going away on holidays! Have a great time! xo Abbie

13 03 2011
Abbie

Oops. I mean kale chips.

14 03 2011
Cathy Vogt

Hi Nat,
Love red lentils, they are a fabulous fast food, I just made a very similiar dish this past week and added some sweet potatoes and swiss chard from our local farm market. I served it with brown basmati rice….yumm!

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