UPDATE: Winner,Winner Lentil Dinner
I’m honored to announce that my Thai Coconut Lentil Soup WON FIRST PLACE in the Veggie Category of the Blogger Recipe Challenge.
Kevin’s Natural Foods – Blogger Recipe Challenge
Kevin’s Natural Foods is hosting the Blogger Recipe Challenge, Eat Clean, Live Happy. I’m thrilled to be invited to compete.
Kevin’s Natural Foods makes 8 all-natural sauces that make meal prep a cinch: Thai Coconut, Korean BBQ, Lemongrass basil, Cilantro Lime, Teriyaki, Tikka Masala, Classic Taco, and Tomatillo Taco. Just sautee your favorite meat or vegetables, and add a package of Kevin’s delicious sauce, and serve.
Kevin’s Story and Products
Kevin’s also makes frozen pre-made meals and has a collection of 6 premixed Spices. For a full list of products and Kevin’s Story visit them at https://www.kevinsnaturalfoods.com/pages/kevins-story
My Thai Coconut Lentil Soup features Kevin’s Thai Coconut Sauce which is vegan, vegetarian and an easy one-pot meal.
The recipe is entered into the VEGGIE CATEGORY for a chance to win $500.00.
Participating in this challenge has been lovely, and I’m blessed to have been afforded the opportunity to cook with Kevin’s Paleo and Keto-Certified, Non-GMO Verified, pre-made sauces. Each individual flavor combination is delicious as they’re made without refined sugar, dairy, gluten & soy-free ingredients; allowing you to develop a savory meal that you can feel good about eating.
Thai Coconut Lentil Soup
I served the soup with basmati rice, sauteed paneer cheese, and warm naan bread. The recipe makes a satisfying meal for a family of four. Leftovers can be kept for up to three months in the freezer.Print
Featured in this recipe, Kevin’s Natural Foods, Thai Coconut Sauce. The sweet-savory flavors marry beautifully with red lentils. This recipe is Vegan, Vegetarian. Enjoy
2 packages (7-ounce each) Kevin’s Thia Coconut Sauce
1 tablespoon Ghee or coconut oil
1 tablespoon fresh grated ginger
2 cloves minced garlic
3–3 1/2 cups organic vegetable stock
2 cups red lentils
1 4-ounce package paneer cheese
1/4 cup fresh cilantro whole or chopped for garnish
1 sliced lime
1/4 cup freeze-dried onion strings (Indian Market)
4–6 slices naan bread
Edible marigold flowers
Melt Ghee in a medium stockpot over medium-high heat.
Add ginger and garlic and saute for 1 minute to release juices.
Rinse lentils in cold water and drain. Add lentils and sautee in the pan to toast, about 3 minutes.
Add 3 cups vegetable broth and 2 packages of Kevin’s Thai Coconut Sauce. Bring to a boil. Immediately reduce heat to medium and simmer until lentils are tender about 35-40 minutes. Add more vegetable broth to reach the desired consistency.
Slice paneer cheese into wedges. Saute in a dry non-stick pan until browned. Turn half way through cooking.
Heat freeze-dried onion string in a microwave-safe bowl. Save for garnish
Serve with Basmati rice, a slice of paneer cheese, naan bread, and garnish with freeze-dried onion strings, cilantro, lime slices, and edible marigold petals. ENJOY
Keywords: Healthy, Vegan, Vegetarian, Indian Cuisine
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