This recipe is a take off of a Thai soup i recently had. It is packed full of protein, and a great winter meal. This soup is completely vegan. It is easy to make, and requires little time. It is great to make ahead and then reheat.

Coconut Protein Bowl

Ingredients

  • 1 TBSP of Grape Seed Oil
  • 1 – yellow onion chopped
  • 5 Medium Carrots chopped
  • 3 garlic cloves minced
  • 1 tbsp of minced fresh ginger
  • 1 tbsp of soy sauce
  • ½ cup of lentils
  • 2 cups of vegetable broth
  • 1 – 14 oz. Can of Red Kidney Beans (drained)
  • 1 – 14 oz can of black beans (drained)
  • 1 – 14 oz can of garbanzo beans (drained)
  • 2- limes – Zested and Juiced
  • 2 -14 oz  cans of low fat coconut milk
  • 1/2 cup of cilantro roughly chopped
  • Salt and Pepper to Taste

Directions

  1. Over medium heat in a stock pot, heat the grape seed oil. Add the onion, and carrots. Cook until the onions sweat and the carrots start to soften. 3-5 minutes. Add garlic, and ginger cook until fragrant. 2-3 more minutes. Add vegetable broth and lentils. Bring to a boil, and lower heat to simmer 20 minutes.
  2. Add beans, and coconut milk. Simmer for another 10 minutes.
  3. Add zest of both limes and the juice of one lime. Season with Salt and Pepper to taste
  4. Divide among 4 bowls and top with cilantro, and serve with a wedge of lime.

This serves 4 people. Serving Size: 2 cups.  Calories – 686, Fat – 22.3 g,  Saturated – 18 g, Protein – 27.6 g, Carbs 95.2 g. Sodium 1125.7 mg