Monday Night Lentil Soup

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2 TB. coconut butter

1 onion, chopped

8 garlic cloves, sliced

2 in. piece of ginger, minced

3 tsp. ground coriander

2 cups carrots, sliced

1/2 cup water

2 cups lentils (I use 1 cup french and 1 cup red) 

12 cups of water

2-3 tsp. salt (depending on salt tolerance)

2 roma tomatoes, chopped

2 cups of bok choy (mostly the tops)

1/4 cup raw sunflower seeds

Cinnamon-Scented Brown Rice:

2 cups short grain brown rice

4 cups water

pinch of salt

1 small cinnamon stick


  1. Saute onion, garlic, ginger, carrots and coriander in the coconut butter for about 4 minutes. Add water to deglaze the bottom of the pot and continue to cook for an additional 8 minutes. 
  2. Add the lentils, water, salt and tomatoes and bring to a boil. Turn the heat down slightly and lightly boil for 40 minutes. 
  3. Add the bok choy and sunflower seeds and continue to cook for an additional 20 minutes.
  4. To make the rice: 
  5. Bring to a boil on the stove top. 
  6. Cover and bake in the oven for 35 minutes.

Cook’s Note

Garnish with lots of freshly chopped basil and scallions and tomatoes. I also added chili oil for an extra kick!