This recipe qualifies as a stick-to- your ribs comfort food that’s good for you! Plus, it makes for great leftovers.
As-is, this is a vegan recipe but if you want to add more protein, stir in 1 cup of cooked, shredded chicken.
Serves 6
Ingredients:
2 Tbsp coconut oil or butter
2 celery stalks, chopped
2 carrots, peeled and chopped
1⁄2 onion, chopped
1⁄4 cup apple cider or white wine vinegar 2 cups uncooked lentils, rinsed
2 medium potatoes, peeled and chopped
6 cups (1.4 liters) veggie or chicken broth, divided
1 bay leaf
1 tsp each dried marjoram and thyme
1⁄2 cup (120 ml) full-fat coconut milk
4 large handfuls fresh spinach or kale salt and pepper to taste
olive oil and lemon juice (or vinegar) for topping
Directions:
In a soup pot or good-sized saucepan, melt the butter or coconut oil over medium heat. Add the celery, carrots, and onion and saute for 10 minutes, until they are soft. Drizzle in the vinegar and stir to deglaze the pan.
Add the lentils, potatoes, and 4 cups (950 ml) of the broth, stirring. Add the bay leaf and spices and let simmer for 45 minutes.
Stir occasionally and keep your eye on the pot, adding extra broth when needed so there’s enough liquid to cover the mixture.
When the lentils are cooked through, pour in the coconut milk and stir to incorporate.
Add salt and pepper to taste.
Just before serving, drizzle with olive oil and lemon juice.
Recipe by: Saara Haapanen
Photo Credit: Canva by nata_vkusidey from Getty Images
