Name: Thai Coconut Lentil Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Indian
Ingredients: 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; ; ; ; ; 

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Thai Coconut Lentil Soup Recipe — Food and Photo by At Home with Rebecka

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 Recipe...

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.

Delightful Flavor

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.

Thai Coconut Lentil Soup

Author: Rebecka Evans
Prep Time: 10
Cook Time: 40
Total Time: 50 minutes
Yield: 4 servings 1x
Category: Healthy
Cuisine: Indian
Diet: Vegan

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Description

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

Ingredients

Scale

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 ½ cups organic vegetable stock

2 cups red lentils

1 4-ounce package paneer cheese

¼ cup fresh cilantro whole or chopped for garnish

1 sliced lime

¼ cup freeze-dried onion strings (Indian Market)

4-6 slices naan bread

Edible marigold flowers

Instructions

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

Notes

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