Spicy Coconut Lentil Soup

This powerful soup is jam-packed full of immune boosting nutrition to bolster your defenses any time of year.

Ingredients

• 1 tablespoon coconut oil
• ¼ cup finely diced green onions (white part only)
• 2 teaspoons minced garlic
• 2 tablespoons grated ginger
• 1 teaspoon crushed red pepper
• 8 ounces sliced baby portabella mushrooms
• 1 red bell pepper, seeds removed + thinly sliced
• 1 cup sliced carrots
• 1-15 ounce can unsweetened light coconut milk
• 2 cups low sodium vegetable broth
• 2 tablespoons coconut aminos or soy sauce
• 2 cups baby spinach
• 2 cups cooked green lentils
• 2 teaspoons ULTIMATE Mushroom Complex
• 1 lime, juiced (about 3 tablespoons)
• fresh cilantro, for garnish

Preparation

1. In a medium soup or stock pot heat oil over medium heat.  Add onion, garlic, ginger and red pepper flakes. Cook for 1 minute until fragrant.
2. Add mushrooms, red bell pepper, carrots, coconut milk, vegetable broth and coconut aminos. Cover with a lid and cook over medium heat for 5-8 minutes until veggies are tender.
3. Add lentils, baby spinach and Ultimate mushroom powder.  Simmer until spinach is wilted, about 1 minute.
4. Remove from heat and add lime juice and fresh cilantro

Nutrition Facts

(per serving)

267 calories/30g carbs, 12g protein, 11g fat, 10g fiber, 57% Iron, 61% Folate