COCONUT RED LENTIL SOUP
Serves 4 Thick, creamy, and packed with nutrients, this dairy- free soup feels a lot more decadent than it is. ½ cup chopped yellow onion ⅓ cup chopped carrots 2 Tbs. olive oil 1 tsp. ground cumin ½ tsp. ground coriander 1 cup red lentils ½ cup peeled, diced russet potato 3 cups organic vegetable broth 1 cup fresh- squeezed orange juice ¼ 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