Big green wilted salad for lunch #today with quinoa, rice ramen, cashew, broccoli, and soup from #lastnight as a little bit of dressing. Cilantro and chili sauce toppers. All from the end of my #groceryrun (bare fridge alert!) I 💕💗 using things from #yesterday for today.
Crunchy, a little bit warm, and some spice. Perfection on a cold day.
Not only does this save us money and food, it saves me time too. How do you reimagine your leftovers or #ugly produce in the fridge? Or- how do you cut back on food waste?! Americans waste nearly 40% of groceries every year. That’s $165 billion dollars! All of that wasted food, not to mention packaging!
Scaling back our fridge and pantries to make room in our pocket books, fridge, and cupboards (waistline?!)! Will make #breathingroom in other areas of our lives to. Don’t believe me? Try it!
A little leftover usage and meal planning never hurt anyone!
What can you do today for tomorrow?
Coconut Curry Red Lentil Soup
Ingredients
- 1 ½ Tbsp Coconut Oil
- 2 large carrots diced
- 1 small sweet onion diced
- 1 large rib celery diced
- ½ tsp salt
- 2 cups red split lentils
- 4 cups water
- 2 cups vegetable stock
- 1 can full fat coconut milk
- 3 tbsp lemongrass- grated/ finely chopped (or paste)
- 2 cloves garlic- grated
- 1 ½ TBSP Tamari sauce or coconut aminos
- 3 TBSP fresh basil chopped or frozen basil/ paste is okay too!
- chopped cilantro for garnish
- 2 Tbsp red curry paste
Instructions:
- Add Coconut Oil to bottom of large soup pan. When melted add all veggies (carrots, onions, celery) and sauté until soft. reduce heat to medium low.
- Add lemongrass, curry, and basil until fragrant. About 1-2 minutes.
- Add stock and tamari/ coconut aminos stir, and cook down for 2 to 3 minutes.
- Add in water and lentils, bringing up to a boil, then turn heat down low, simmer/ cover for about 20 minutes.
- (make sure to shake up prior to opening can) add coconut milk and blend with immersion blender until smooth.
top with fresh cilantro (or basil) before serving
additional garnish/ stir ins:
sautéed mushrooms
cashews
crushed red pepper
broccoli
fresh greens
quinoa
Love Live Well 