2/10 Menu Planning: Red Lentil Soup Recipe
Linking up with Jill and Laura for menu planning as we get back on track with staying accountable to our plans. I am recycling a few from last week’s menu since I never used them. Still working to try new meals. Last week we added in an enchilada recipe I haven’t made in a long time and the coconut lentil soup recipe below.
Sunday: A version of these Cabbage Rolls
Monday: Kung Pao Tofu/Chicken
Tuesday: Sandwich pre-run
Wednesday: Polenta Enchiladas
Thursday: Grilled veggies/potatoes & ? (Might change and do something for Valentine's Day)
Friday: Spaghetti (per O’s request)
Saturday: Black Bean Quesadilla
During cold months I love soup and was looking for a way to use up some red lentils. I found a few different soup recipes and combined to make this…O loved it and had leftovers for days. Yes it makes a lot!
Coconut Lentil Soup
1 onion diced
1 cup carrots chopped
2 cloves garlic
1 cup red lentils (soak for 15 minutes then dump water)
1 15oz can coconut milk
2-3 cups water or broth
2 tbsp tamari (or soy sauce)
¼ cup lime juice
4 tbsp red curry paste
½ to 1 tbsp garlic chili paste
Salt to taste
Saute onion, carrots and garlic in coconut oil until soft. Add in coconut milk, 2 cups water, tamari, lime juice, curry paste and chili paste. Simmer until carrots soft throughout 15-20 minutes with immersion blender puree soup. Add in lentils and simmer 15 minutes. Salt to taste.
Now that we are getting better at planning dinners I need to work on snack planning and making quick and easy things to grab. What are your favorite snacks?
Don't forget the new weekly Marathon Monday link ups. Check back tomorrow and link up your weekly training post (any distance) and see what others are up to. Also look for a couple fun giveaways coming soon!