Coconut Curry Lentil Soup with Pumpkin - Boost Your Immunity with Food

The power of positivity! In this surreal time, I am choosing to remain optimistic. Seriously - finding the silver lining in tough situations is what life is about. We are all in this together. May as well make the most of it! Even though there are moments when I feel like Jack Nicholson in One Flew Over the Cuckoo's Nest, I am finding joy in slowing down, spending quality time with my family, exercising outside, and being able to cook nurturing, healthy food. Rainbows and butterflies people! Look for them. And, wine definitely helps.

My new soup obsession is anything with coconut, curry and veggies. So versatile, easy, healthy and delicious! Here is my newly minted anti-COVID 19 preventative meal version - Coconut Curry Lentil Soup with Pumpkin. This soup contains loads of immune boosting super anti-oxidants Vitamins A and C, Zinc, prebiotics, anti-inflammatory compounds, and heart healthy plant protein! I am in love.

Versatility is the name of the game right now. Feel free to add whatever veggies you have on hand to the soup - broccoli, cabbage, zucchini all are great additions! Also, swap out the lentils for chickpeas if that is what you have. No rules here, it's all delicious and nutritious!

Ingredients:

1 medium white onion, chopped

3 ribs celery, chopped

1 1/2 c. carrots, chopped

1 red bell pepper, chopped

2 c. cauliflower, chopped

1 1/2 c. French green lentils, dried

8 cups vegetable stock

2 cans lite coconut milk

1/2 can (15 oz) pumpkin puree

1-2 cloves garlic, minced

2 tsp. fresh ginger, grated

¼ tsp. black pepper

2 tsp. curry powder (or more to taste)

1 tsp. turmeric

1 Tbsp. white miso paste

1/2 c. chopped fresh cilantro (garnish)

1/4 c. chopped peanuts (garnish)

Method:

1. Make the broth - combine vegetable stock, coconut milk, pumpkin puree, garlic, ginger, pepper, curry powder, turmeric and miso paste. Whisk to combine.

2. Bring to a boil and add the lentils. Cook lentils for about 25/30 minutes before adding all the veggies. If you are using canned chickpeas, just bring the broth to a boil, and add the veggies and chickpeas at the same time.

3. Cook until the veggies are softened and lentils are fully cooked, about 15-20 minutes more.

4. Garnish with fresh cilantro and chopped peanuts. Garnish is highly recommended, it seriously brings everything together!