Simple but delicious! I found this inspiration on the lentils.ca website….still on my lentil food jag by the way. I like this one recipe because is has lentils as a hidden ingredient (you don’t really notice them) so it’s a great introductory recipe for those wanting to explore lentils.
It’s also an inexpensive soup and a great source of plant based protein! The coconut milk gives it a rich, satisfying flavour like a cream soup without the cream. If you have an allergy or dislike coconut milk, then used a can of evaporated milk instead.
1/2 cup dried red lentils, rinsed well
1 liter low sodium chicken or vegetable stock (gluten free if needed)
2 small sweet potatoes or yams, peeled and diced
1 – 19 oz can of diced tomatoes
3 cloves of garlic, minced
1/4 cup minced fresh parsley or cilantro or other herbs (I also threw in some sage and chives)
1/2 can of coconut milk
1. Add all ingredients into a slow cooker except for the coconut milk. Heat on low for 6-8 hours.
2. Once cooked, stir in the coconut milk. Blend with handheld mixer if desired or serve chunky. Sprinkle with additional cilatro or parsley if desired.