Lentils are definitely one of my favorite foods. Quinoa is way up there on the list too, but lentils have just a slight edge simply because of their diversity. This Golden Coconut Lentil Soup is so filling and way too easy to make. Not to mention the fact that it’s vegan and gluten free. And then there’s the gorgeous color.
This recipe comes from Budget Bytes, which also means it’s super affordable to throw together. Chances are you have all of the ingredients in your cupboard/fridge already. You can find the original recipe right here. Definitely check out there site if you’re interested in the cost breakdown – they do an amazing job with that!
I went with all of the optional toppings – toasted coconut, rice, and cilantro – because they’re all just too good not to include. The rice goes a long way to make this soup extra filling too. You won’t be snacking again for a while.
As usual, I did double this recipe and froze half for a later. When I pulled the rest out of the freezer, all I had to do was add the fresh toppings and we were good to go.
This recipe comes together in a snap, especially if you have an immersion blender. Even without one though, I still finished the whole thing really fast, but only blended about half of the soup because I like a little texture.
Lentils are one of the best vegan sources of protein and they also have plenty of fiber, both of which help to keep you nice and full. If you love lentils as much as I do (or even if you don’t), you should definitely check out some of my other fav recipes! This high protein vegan granola is an all time favorite, as are these delicious vegan Moroccan Quinoa Lentils.
- 1.5 cups soup + 1/2 cup rice: 384 calories, 13 grams protein, 57 grams carbohydrates, 19 grams fat, 14 grams fiber