Creamy Lentil Tomato Soup

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So yummy! You will need:

2 cups red lentils
1 – 14.5 oz. can diced tomatoes (with basil and garlic, optional)
1 – 13.66 oz. can unsweetened coconut milk
1 – 10 oz. package or 15 oz. can organic pinto beans
2 large organic swiss chard leaves, chopped
2 small organic banana peppers, chopped (optional)
1/2 white or yellow onion, chopped (optional)
2 tsp. fresh oregano
sea salt and pepper, to taste

This meal is so quick and easy to make – I keep these ingredients in my cabinet for when my days get busy. All you need to do is: Heat chopped onions in a small skillet with banana peppers until slightly soft. In another large pot, add about a cup of water and let it boil. Once water is boiling, add your lentils, coconut milk, and tomatoes, and stir on medium heat. While you’ve got this going, chop your swiss chard and set aside. Add your pinto beans, onions, banana peppers and seasonings, and stir well. About 5 minutes before serving, add your swiss chard and remove from heat. If you’re satisfied with your spices, it’s ready to serve! We ate ours with a yummy organic salad fresh from our friends’ tower garden. SO good.

I don’t have a tower garden yet, but I do plan to get one soon! They’re so cool: christienorris.towergarden.com.

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