10/15/2025
My wonderful student dietitian chose the most perfect soup recipe for our cooking class today!
I loved the “throw everything into a pot” simplicity, and couldn’t believe how much flavor there was given how few spices were used and that there was no added stock cube. The creamy coconut milk balanced out the heat from the chilis beautifully. Will definitely be making this one again!
Ingredients:
-1 tbsp coconut oil or olive oil
-2 ½ cups water
-1 can light coconut milk (398ml)
-1 can diced tomatoes (398ml)
-3 cups of broccoli florets
-2 cups of cubed butternut squash
-1 cup chopped peeled carrots
-1 cup frozen peas
-1 tsp garlic powder
-1 tsp salt
-1 tsp red pepper flakes
-1 cup uncooked red lentils
-2 tbsp apple cider vinegar
Directions:
- In a large pot, combine the oil, water, coconut milk, diced tomatoes (with
juices), broccoli, butternut squash, carrots, green beans, red pepper flakes, salt,
garlic powder, and red lentils. Stir well.
- Cover and bring to a low boil over high heat.
- Once boiling, uncover, reduce heat to medium, and stir (scrape any lentils off
the bottom).
-Cover again and simmer for 15–20 minutes, stirring occasionally, until lentils are
soft and veggies are just tender.
- Stir in 1–2 tablespoons of apple cider vinegar (to taste). Don’t worry if the soup
separates slightly, that’s normal. Serve and enjoy!
*Makes 8 cups
