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Title: Lentil Coconut Spinach Soup, Part 2
Categories: Soups
Yield: 6 Servings
See part 1
Tips:
I always cook double the amount of lentils, and freeze half so I can
make lentil soup some other day. Or you could double the whole recipe
and freeze half for take along meals.
If you can't find or don't want kohlrabi, fennel or cauliflower are
both very good in this soup.
Make this soup almost fat free by combining the veggies and spices
with the lentils, without sauteeing first, or use a water saute
method.
If you need to use salted soup stock, eliminate the added salt and
kombu, so your soup won't be overly salty.
This is a thick main dish soup, almost a stew. You can expand it to
soup for six by adding more water or stock or coconut milk to make a
thinner soup, and adjust seasonings to taste.
Per 88 g Serving: 164 cal, 5 g fat (24% CFF), 3 g sat fat, 23 g
carbs, 9 g protein, 12 g fiber, 133 mg sodium, 2 g sugars, low
cholesterol
Recipe by Jill Nussinow
Recipe FROM: Nutrition CHAMPS cookbook
Recipe FROM: <
https://web.archive.org/web/20180916104637/
http://www.savvyvegetarian.com/vegetarian-recipes/
lentil-coconut-spinach-soup.php>
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Wherever you go, there you are!
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