She put the lime in the coconut [soup]

It's true, we are coconut crazy 'round here.  Over the last few months Kristian has made coconut butter, we have been cooking with coconut oil, coconut milk or cream has been making it's way into many dinner menus, and to top it off this coconut body butter from trader joes is my favorite smelling and cracked-skin- eliminating lotion. Ever.

We came up with this soup as part of our coconut craze.  It has slightly taken the edge off of old man winter's sting here in Utah.  Last month the temp had a 1 in front of it for weeks and just like with age, after you have experienced the teens you feel a lot more settled and comfortable in the 30s.

Lentil coconut curry soup

Ingredients:

• 2 T. coconut oil
• 1 small onion, diced
• 1 large carrot, or 10 small carrots, diced
• 1 stalk celery, diced
• 2 T. curry powder (add more to taste)
• salt and pepper (add to taste)
• 1 17oz. package of lentils*
• 1 14 oz. can of  broth (chic or veg)
• 1 14 oz. can of coconut milk
• 1 lime (optional)

Saute onions, carrots, and celery in coconut oil for 10ish minutes.  Add curry powder, salt, pepper and cook for 1 minute more.  Add entire package of lentils, broth and coconut milk and cook on medium for another 5 minutes until it all comes together and finish with the squeeze of half a lime.  Is there anything else that you would add to make this soup more you?  I enjoy this is as, sans meat.  Kristian has added bacon to his portion in the past.  And for more protein you could add some chicken to it, if you like that sort of thing.

*If cooked lentils are not available you can soak them over night and then put them in a crock put with chicken or veggie stock for a few hours until they are tender.

In our efforts to eat less simple carbs, this recipe has become a go-to for dinner at our house and is a nice way to have a balanced meal without any bread or pasta in the mix.