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Thick, creamy, and packed with nutrients, this dairy-free soup feels a lot more decadent than it is.
1/2 cup chopped yellow onion
1/3 cup chopped carrots
2 Tbs. olive oil
1 tsp. ground cumin
1/2 tsp. ground coriander
1 cup red lentils
1/2 cup peeled, diced russet potato
3 cups organic vegetable broth
1 cup fresh-squeezed orange juice
1/4 cup reduced-fat coconut milk
2 Tbs. chopped cilantro
In large sauce pan, sauté onion and carrots in olive oil with cumin and coriander, stirring often, 4 minutes. Add lentils, potato, broth, and orange juice. Bring to a boil, reduce heat, and simmer until lentils and potato are tender, about 40 minutes. Stir in coconut milk and cilantro, and serve.
per serving: 300 cal; 13g pro; 8g total fat (2g sat fat); 43g carb; 0mg chol; 122mg sod; 5g fiber; 11g sugars
- Add protein to make a one-dish meal: Substitute chicken broth for the vegetable broth, and add a cup of diced cooked chicken breast.
- Add even more nutrition and a pleasing sweetness: Substitute sweet potato for the russet, and add a dollop of blue agave syrup.
Photos: Pornchai Mittongtare; Prop Styling: Robin turk; Food Styling: Liesl Maggiore
From article: Not Milk?