Although not everyone likes coconut, I think the curry that goes so beautifully with it can bring one to adherance when it come to eating dinner. Cocout has numerous health benefits as well as curry, turmeric, allspice, quinoa and all the veggies contained in this chowder or “soup”, as my daughter called it in a mocking manner (but she’s 12).
This is warming and delicious any night when the cold starts creeping into the house. Here on the east coast, there’s chill in the air; many of my recipes will now reflect that. Stay warm and healthy!
For the chowder:
- 1 cup red lentils
- 3/4 cup quinoa, cooked
- 1 onion
- 1 carrot, chopped
- 2 stalks celery, thinly sliced (larger ends, chopped)
- 3 cloves garlic
- 1/2 teaspoon turmeric*
- 1 teaspoon curry powder*
- 1/2 teaspoon allspice
- Dash kelp seasoning*
- Sea salt, to taste*
- Freshly ground pepper
- 3 cups water
- 8 ounces frozen organic corn, thawed
- 1 (13.5 fl. oz) can oragnic coconut milk*
- 1 avocado, peeled and pitted
- 1/4 cup cilantro leaves, chopped
- 1 fresh lime, sliced (for serving), optional
*(any of these ingredients can be purchased at a great price through Vitacost) https://www.vitacostrewards.com/D69W25 Use this link to get $10 off your first $30 purchase
Melt coconut oil in a soup pot or saucepan. Add the onion, celery, carrot, and garlic. Cook over medium heat until softened, about 5 minutes. Add the lentils, spices, kelp, water, salt and pepper. Bring to a boil; reduce heat and simmer just until lentils are soft. Add the cooked quinoa, coconut milk, corn, 2 tablespoons chopped cilantro, and more salt and pepper to taste. Cook until heated through. Serve with sliced avocado, a sprinkling of cilantro and a squeeze of lime if desired. Serves 4-5.