Hearty Lentil Soup

Servings: 4–6
Preparation Time: 1 1/4 hours plus soaking time for lentils

Ingredients:

• 3/4 cup green lentils
• 1 tablespoon apple cider vinegar
• 1/4 cup coconut oil
• 1 large onion, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 1 medium sweet potato, peeled and diced
• 3 cloves garlic, minced
• 1 teaspoon Himalayan Pink Salt
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground paprika
• 1 teaspoon ground turmeric
• 1 1/2 quarts chicken, vegetable, beef, or bison broth/stock
• 1 pint diced tomatoes, with juice
• 2 bay leaves
• 1 cup parsley, minced
• 6 ounces spinach leaves, chopped
• salt and pepper to taste
• additional broth, as needed

Directions:

In a bowl, cover lentils with an inch of warm water. Stir in the vinegar and soak 8 hours or up to overnight. After soaking, drain lentils and rinse well.

In a soup pot, warm the coconut oil over medium-high heat. Stir in the diced onions, carrots, celery, sweet potato, garlic, and pink salt. Sauté, stirring occasionally, until vegetables are softened, about 5–7 minutes. Add the cumin, coriander, paprika, and turmeric. Mix well. Sauté 30–60 seconds to bloom the flavors, stirring constantly, being careful not to burn the aromatics.

Add the broth, lentils, tomatoes, and bay leaves. Stir well. Bring to a boil, then lower heat to simmer and cover. Simmer about 45 minutes or until lentils are tender.

Stir in the parsley and spinach and simmer uncovered until the spinach is wilted. Add salt and pepper to taste.

If a thinner soup is desired, add more broth and salt and pepper as needed. Remove the bay leaves before serving.

Stephanie from Sierra Madre, CA, won $50 for this recipe and photo! Submit your recipes and photos here!

Pumpkin Apple Coconut Milk Soup

Servings: 2
Preparation Time: 20 minutes

Ingredients:

• 1 tablespoon coconut oil
• 1/4 cup onion, chopped
• 1 medium apple, chopped
• 1 cup pumpkin puree
• 1 cup coconut milk*
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon ginger
• 1 teaspoon dried chives, optional
• 1/4 teaspoon red pepper flakes, optional

Homemade Coconut Milk:

*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Directions:

Add coconut oil and onion to a saucepan on medium-low heat. Sauté until onions become translucent.

Add apple and continue to cook until apple softens. Add remaining ingredients except chives and red pepper flakes. Cook until thoroughly heated.

Blend until smooth using an immersion blender. Add optional ingredients and serve.

Kelly from Monterey, CA, won $50 for this recipe and photo! Submit your recipes here!

Chocolate, Peanut Butter, Chia, Protein Pudding

Servings: 1
Preparation Time: 10 minutes

Ingredients:

• 2 tablespoons chia seeds
• 1 1/4 cups milk
• 30 grams chocolate protein
• 1 tablespoon coconut oil
• 1 tablespoon cocoa powder
• 1 tablespoon peanut butter
• 1 teaspoon maple syrup

Directions:

Stir chia seeds into 1 cup milk. Allow to sit for 15 minutes, then stir again. Place in refrigerator and allow to sit for 1–2 hours.

In a saucepan, mix all the remaining ingredients over low heat until just melted and thoroughly mixed. Then combine with the soaked chia seeds.

Enjoy right away or allow to chill up to two hours.

Kelly from Monterey, CA, won $50 for this recipe and photo! Submit your recipes here!