Golden Milk Lentil Soup
During the winter months, shifting our diets to incorporate more grounding foods is something to be mindful of. Not only do these foods keep our immune systems strong, but they also create both physical and mental balance. If you’re ever feeling “off”, consider what you’re consuming - which doesn’t only include the foods you’re eating. But, if you do notice that you’re eating mostly raw and cold foods in the winter, try adding in some more nourishing and warming ones.
If you love raw food too much, don’t give it up. Instead, try sneaking in cooked components to your meals. Cooked seasonal vegetables, grains and beans, healthy fats, and anti-inflammatory spices are all incredibly beneficial components to include in your meals. But, if you do want to go full-force into the cooked foods, this soup is an absolutely delicious way to go. It takes almost no time to prep, and is one of those meals you can make in a big batch of and freeze ahead of time.
So keep your immune system strong and create balance in your body by making this soup!
RECIPE:
Ingredients:
3 cups chopped seasonal veggies of choice - I used carrots, zucchini, bell pepper, and green onion
2 tbsp coconut oil
Freshly grated ginger
1 can full-fat coconut milk
2 cups vegetable broth (sub water)
1 tbsp coconut aminos
2 tsp turmeric
Salt & pepper
Fresh cilantro
1 cup dried lentils
Optional: 2 cups greens of choice - I used spinach
Toppings: Plain coconut yogurt, fresh cilantro
Directions:
Cook veggies over the stove in coconut oil and ginger for a few minutes, or until soft.
Pour in remaining ingredients aside from the lentils and mix until fully combined.
Reduce heat to low, pour in lentils, and stir. Leave uncovered and simmer for 40-45 minutes, or until thick.
Turn off heat, stir in greens if using, and serve with a dollop of plain coconut yogurt and more cilantro.
Enjoy!
