A quick and easy pantry staple recipe

If you are looking for a simple, affordable and quick weeknight meal, this is the one! Packed full of plant protein, healthy fats, anti-oxidants  and balanced in tasty flavour, this soup will hit your rotation as a go to and become a loved favourite. Whether you are a vegetarian or not this lentil based soup is satisfying and filling and is a great recipe for meatless Mondays or to expand your plant based menu and introduce more legumes into your diet!

• Gluten free
• Dairy free
• Refined sugar free
• Nut free
• Vegan/vegetarian

Ingredients:

• 2 tbsp olive oil
• 1 medium white/yellow onion, finely diced
• 2 stalks celery, finely chopped
• 2 medium carrots, finely chopped
• 2-3 cloves garlic, minced
• 4 tbsp chilli powder
• 2 tsp paprika
• 3 cups veggie broth or water
• 2 cups dried red lentils
• 1 large can crushed or diced tomatoes
• 1 can full fat coconut milk
• salt and pepper to taste

Directions:

• Heat olive oil in a soup pot, add onion, celery and carrots and sauté about 5 minutes on medium heat or until they soften.
• Add garlic and sauté about 1 minute more.
• Add 3 cups of broth or water and bring to a boil.
• Add red lentils and canned tomatoes and turn down to simmer cooking for about 15-20 minutes or until red lentils have softened completely.
• Add canned coconut milk and stir thoroughly.
• Add additional salt and pepper to taste or more chilli powder and paprika for more flavour.