Since I eat plant-based, lentils and beans are my go-to source of protein. I like the texture of these little gems so much more than meat. So funny when I look back at my previous self; I used to love meat. I was even on a Paleo diet for a while. A solely meat-based diet only made me miserable and I was left feeling not comfortable in my own skin. It just didn’t feel right.
There are many reasons why I switch to a plant-based way of eating. Adding more vegetables, fruits, beans, legumes, nuts and mostly whole grains or even gluten-free make me feel like I’m on top of the world.
I don’t call this a diet, but the added benefits of eating this way do make you lose weight! To me, this is only a bonus, as I don’t want to focus on the number on my scale any longer. I’ve come a long way when it comes to the struggle of weight loss and dieting. I was this kind of obsessed girl who was always on a diet. Always. I tried them all and what they all have in common is gaining short term results and messing up your metabolism. Meh.
Today I choose to fuel my body with mostly wholesome nourishing real food. No junk. No processed foods. No refined sugars. At least, trying to eat much more mindful and focusing mainly on real food. This may sound extreme to you, but eventually, once you learn how wholesome food help ease your mind, body, and soul, you wouldn’t want it any other way. I promise you feel and look so much better by adding more vegetables and fruits into your meals.
Alright, let’s dive into this Coconut Lentil Soup, which is also known as Dahl in India. It’s comforting, nourishing, delicious, and packed with bold flavors! Let’s get started, shall we?
Coconut Lentil Soup
- 1 tsp curry powder
- 1 tsp turmeric powder
- 1 tsp paprika powder
- 1/2 tsp cumin
- 1/2 tsp nutmeg
- 200 ml coconut milk
- 2 sweet potatoes
- 1 can white beans 400 gram (pre-cooked)
- 1 cup orange lentils, cooked
- 2-litre vegetable stock
- 1 tbsp coconut oil
- Coriander (optional)
- Soak lentils overnight to soften them, this helps with your digestion.
- Saute coconut oil with all the dry powdered ingredients in a large soup pan until fragrance is released for 1 minute
- Add 2 litre vegetable stock and lentils.
- Cut the sweet potatoes in small blocks and cook for 10 minutes in the soup.
- Add white beans, coconut milk and cook on low heat until all comes together.
- Serves with coriander leaves