Coconut Curry Lentil Soup

This!  All I want to eat these days is this.  Bowl after bowl.  It is so yummy!

I just updated this recipe to reflect the measurements I actually use.  This is a very flexible recipe.  Feel free to experiment with ratios and ingredients.

Ingredients

• 1 tbsp coconut (or olive) oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 tbsp ginger, minced
• 1/2 tsp red pepper flakes (optional)
• 3 tbsp curry powder
• 4-5 cups vegetable broth (depending on how thick you want it)
• 2 can coconut milk
• 1 large can of fire roasted diced tomatoes (at least 400 g - id use 758g)
• 1 large can of fire roasted crushed tomatoes (at least 400 g - id use 758g)
• 2 cups dry red lentils

Directions

1. Heat coconut oil
2. saute onion, garlic and ginger until softened
3. Add curry, and red pepper flakes and stir until combined
4. Add in coconut milk, broth, diced tomatoes, and lentils
5. Bring to boil
6. Let simmer for at least 45 minutes, but up to 90 minutes, stirring regularly
7. EAT ALL THE SOUP!

Recipe adapted from Veganela.com

Pumpkin Banana Bread

Ingredients

• 3 cups Flour
• 2 tsp Baking Soda
• 1 tsp Salt
• ½ tsp Baking Powder
• 1-½ tsp Cinnamon
• ¾ tsp Ginger
• ½ tsp Cloves
• ¼ tsp Nutmeg
• 3/4 cup Sugar
• ½ cups Light Brown Sugar
• ⅔ cups Vegetable Oil
• 3  Eggs
• 1 cup pumpkin puree (from can)
• 4 Medium ripe bananas mashed
• Optional: Raw sugar, pumpkin pie spice, pumpkin pepitas (for dusting loaf)

Directions

1. Preheat oven to 350
2. Combine flour, baking soda, salt, baking powder, cinnamon, gingers, clove, and nutmeg.  Set aside
3. Beat sugars and oil together
4. Mix in eggs
5. Mix in pumpkin
6. mix in mashed bananas
7. Fold in flour, 1/2 of the mixture at a time.  Don't over mix.
8. Fill 12 muffin tins 3/4 full
9. Use the rest of the batter in a 9x5 loaf pan.  
10. Optional: Sprinkle the loaf with raw sugar, pumpkin pie spice and raw pumpkin pepitas.
11. Bake muffins for 30 minutes 
12. Bake loaf for 60 minutes or until knife comes out clean

Adapted from Tasty Kitchen recipe.