Marisa's Healthy Kitchen

My friend Lisa Dawn is an amazing Yogi, Wife, Mother and Cook! We were talking recently about simple, nutritious, delicious and fast vegan meals and she served me such an amazing soup that I had to replicate it at home! Sometimes I forget how simple meals can be so amazing delicious, fun and taste so complex! Thank you Lisa for Inspiring me and Reminding me of this! I had so much fun in the kitchen dancing, stirring, singing – I have been so busy lately and have been neglecting cooking; it was good to find my way back 🙂

p.s. this soup/stew is AMAZING!!! Michael and I were so excited to have such a big batch to eat all week at home.

Soup while using the immersion blender

Soup after immersion

Coconut Lentil Soup
inspired by Lisa Dawn

• 2 onions, diced
• 2 tablespoons neutral oil (canola)
• 4 carrots, peeled and diced
• 1 lb lentils, rinsed and sorted
• 2 cans coconut milk (I used 1 light and 1 regular)
• 4 cups of water (+1-2 cups once the pasta is added)
• 8 ounces of little pasta (I used Conchigliette)
• Salt and White Pepper to taste (black pepper is fine, I just wanted to stay with the colors)

1. Heat the oil in a large pot and saute the onions for about 5 minutes. Add the carrots and lentils and continuous stirring for 1 minute more. 
2. Add coconut milk and water and bring to a boil. Reduce hear and simmer till lentils are cooked.
3. Using an immersion blender or by pouring into a blender – puree the soup.
4. Add the pasta into the soup and the additional 1-2 cups of water. Enjoy!

note: It came out super thick for me, but we enjoyed it that way. If you want more of a soup consistency add more water.