The Easiest Coconut Turmeric Red Lentil Soup Ever

I make this soup every single week. It’s the laziest most delicious soup ever.

INGREDIENTS

1.5 cup rinsed dry red lentils 

3 cup water 

1 can coconut milk 

1 tblsp turmeric 

Salt and pepper to taste 

Juice of 1 whole lime (or apple cider vinegar in a pinch) 

Optional: add some kale or spinach if you want some additional nutritional density. You can add them to the pan in the last couple minutes of cooking. 

DIRECTIONS

Rinse the lentils. 

Add to a soup pan with the water, and a little bit of salt. Bring to a boil and reduce to a simmer. Continue to add water if necessary. 

Cook until the lentils soften and begin to fall apart. 

Add the coconut milk, turmeric, and lime. Cook for a few minutes until everything is at the desired temperature.

Adjust salt and pepper to taste. 

Serve with cilantro, an extra squeeze of lime juice, and salt and pepper to taste. 

ROSE PETAL, TOASTED COCONUT, SEA SALT VEGAN FUDGE

I recently stumbled upon coconut oil fudge at my local food coop and it was a revelation. The product immediately caught my attention. It was beautifully wrapped, mysteriously found in the refrigerator section, and used all the right locavore, foodie buzzwords. I knew I had to have it. 

Over the next few weeks I found myself splurging on this $8 chocolate bar way too often and realized I needed to find a way to make it myself. Luckily, Cassie over at the lovely Wholefully blog already figured out a really nice base recipe which I used to create this adaptation. I had some pretty rose petals around and knew they'd be the perfect topping. The toasted coconut, roses, and sea salt worked really well together. 

 Play around and let me know what variations you come up with!

INGREDIENTS:

• 1/2 cup melted coconut oil

• 1/4 -1/2 cup raw honey ( taste along the way to see if it suits your sweetness preference)

• ½ cup unsweetened cocoa powder

• ¼ teaspoon vanilla extract

• Unsweetened toasted coconut flakes, for garnish. 

• Dried rose petals (organically grown)

• Pinch of sea salt

Place parchment paper in the bottom of a square pan or tupperware. Set aside.

Melt coconut oil over low heat until it is completely liquid. Turn off heat. Add in raw honey and stir until it dissolves. Add the cocoa powder, vanilla and pinch of salt. Whisk until combined. Pour into the prepared pan. 

Refrigerate for about an hour (or until solid). Once solid, garnish the top with the additional sea salt, rose petals and toasted coconut flakes. Slice into pieces and enjoy!