I am making a vegan coconut-lentil-spinach inspired soup. I have a lot of ingredients and decided to try it out making something completely vegan.
I am not a vegan but I think it is good to experiment.
I took 2 Tablespoons of coconut oil, heated it in a pan, and cooked a whole large onion and approximately 1 tablespoon of fresh ginger. I added some garlic powder (about a half teaspoon) because I didn't have any fresh garlic.
When that was cooked through, I added 1 can of tomato paste, 1 can of diced tomatoes, 2 tablespoons of dried curry powder and 2 cups of presoaked lentils. (Soaked them overnight.) I stirred in some red curry paste (just a teaspoon) and added some dried basil and parsley. I also have about two cups of frozen spinach which I added for color, flavor and more nutrients. I generally prefer fresh spinach but I am saving the fresh stuff I have for salads this week. Add one can of coconut milk.
I added this whole mixture to my crockpot where I am cooking it on low for about 2 hours. Typically, soaked lentils only need to cook for about 20-30 minutes. Crockpot soups generally take 3-4 times longer but they require no effort and the beans should cook better at a low, slow cook as opposed to a high-heat pot.
I've only tasted it while it is cooking but honestly... this recipe will be sticking around. Super easy, looks like it is coming from a restaurant, and it is completely free from animal products.
To get a break down on costs...
My lentils are bought for 1-2 dollars a bad and I am using 1/4th of the bag. So they will cost about 30-50 cents total.
My coconut milk---from dollar tree. (I don't love this brand since its not as thick but its CHEAP so I deal.)
Frozen spinach square block: 25 cents from NPS
Spices are things I had on hand, costs are minimal.
Coconut oil was bought for 4 bucks a jar a few months ago. I keep it in the refrigerator where it stays a solid. I will need to continue cooking with it because I have read the health benefits are strong.
Fresh ginger was 99 cents a lb so the cost is minimal for a tablespoon of it.
Onion was bought 5 lbs for $1.30 and so it cost me like a dime.
So very budget friendly. I probably have enough for a few friends, a small family, or me and leftovers for a few days. I might make some rice and serve it on that for lunches! Rice and lentils combined are always a good thing.
I am not a vegan but I think it is good to experiment.
I took 2 Tablespoons of coconut oil, heated it in a pan, and cooked a whole large onion and approximately 1 tablespoon of fresh ginger. I added some garlic powder (about a half teaspoon) because I didn't have any fresh garlic.
When that was cooked through, I added 1 can of tomato paste, 1 can of diced tomatoes, 2 tablespoons of dried curry powder and 2 cups of presoaked lentils. (Soaked them overnight.) I stirred in some red curry paste (just a teaspoon) and added some dried basil and parsley. I also have about two cups of frozen spinach which I added for color, flavor and more nutrients. I generally prefer fresh spinach but I am saving the fresh stuff I have for salads this week. Add one can of coconut milk.
I added this whole mixture to my crockpot where I am cooking it on low for about 2 hours. Typically, soaked lentils only need to cook for about 20-30 minutes. Crockpot soups generally take 3-4 times longer but they require no effort and the beans should cook better at a low, slow cook as opposed to a high-heat pot.
I've only tasted it while it is cooking but honestly... this recipe will be sticking around. Super easy, looks like it is coming from a restaurant, and it is completely free from animal products.
To get a break down on costs...
My lentils are bought for 1-2 dollars a bad and I am using 1/4th of the bag. So they will cost about 30-50 cents total.
My coconut milk---from dollar tree. (I don't love this brand since its not as thick but its CHEAP so I deal.)
Frozen spinach square block: 25 cents from NPS
Spices are things I had on hand, costs are minimal.
Coconut oil was bought for 4 bucks a jar a few months ago. I keep it in the refrigerator where it stays a solid. I will need to continue cooking with it because I have read the health benefits are strong.
Fresh ginger was 99 cents a lb so the cost is minimal for a tablespoon of it.
Onion was bought 5 lbs for $1.30 and so it cost me like a dime.
So very budget friendly. I probably have enough for a few friends, a small family, or me and leftovers for a few days. I might make some rice and serve it on that for lunches! Rice and lentils combined are always a good thing.