I know I say this often, but this soup is so easy, so hearty, so delicious that I just really don’t get the “I don’t have time to be healthy” complaints. Made with basically pantry staples, this weeknight dinner is loaded in antioxidants, protein, fiber, flavour and flair. Double and freeze!
In a large pot, heat the coconut oil over medium heat. Add the onion, celery and carrots and cook until tender, 8-10 minutes. Add the garlic and cook 1 minute. Add the lentils, vegetable broth, tomatoes, jalapeno, cumin, coriander, salt, pepper and cilantro. Bring to a boil and turn down the heat to a simmer. Cook for 20-25 minutes.
To serve, place some of the soup in a bowl and top with the sliced avocado, lime and goat cheese. Enjoy!
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