• Coconut Lentil Soup with Crunchy Sea Salt Fava Beans


    1 Tbsp coconut oil (or olive oil)
    1 large yellow onion, chopped
    2 Tbsp garlic, minced
    1-2 Tbsp ginger root, peeled and minced
    1 Tbsp group turmeric powder
    1/2 Tbsp curry powder
    Pinch red pepper flakes
    2 large carrots
    1 sliced zucchini
    1/2 can organic diced tomatoes
    2 cup water
    2 cups vegetable stock
    1/2 pound red or yellow lentils (about 1 cup)
    1-2 handfuls of fresh spinach
    1 can organic coconut milk
    Toppings: Volupta Sea Salt Crunchy Fava Beans
    Option: to add cilantro, or a dollop of Greek yogurt



    1. Heat the coconut oil in a large pot. Add chopped onion, garlic, and ginger. Sauté over medium heat ~ 3-4 minutes.
    2. While sautéing, peel and slice the carrots.
    3. Add the carrots, sliced zucchini, turmeric powder, curry powder, and red pepper flakes. Sauté for another 2-3 minutes.
    4. Add the lentils, tomatoes, water, and veggie stock to the pot.
    5. Once boiling, turn the heat to low and simmer for 20 minutes.
    6. After 20 minutes, the lentils should be soft, almost broken. Add the coconut milk and spinach. Stir and let sit simmer for 2-3 minutes.
    7. Enjoy!