Spicy Coconut Lentil - Soup Girl Soup Mix

The sweet aromatic notes of cinnamon, clove and coconut combine with chili pepper to give a delicious balance of sweet and heat.

Cook time: approx. 1 hour

Made in Caledon, Ontario 

Stovetop: Combine jar’s contents and 8 cups of water in a soup pot. Bring to a boil, then cover, reduce heat and simmer on medium-low for just over an hour, or until lentils are tender.

Slow Cooker: Combine jar’s contents and 8 cups of water in a crockpot. Cook on high for approximately 5 hours or on low for approximately 8-10 hours.

Pressure Cooker (aka Instant Pot): Combine jar’s contents and 8 cups of water in an Instant Pot. Set Instant Pot to Manual Pressure Cook and cook on HIGH pressure for 15 minutes. Allow the cooker to release pressure naturally.

Tasty Tips: Add some chopped squash and carrot and a tablespoon of coconut oil to the soup for the last half hour of cooking.  Once the soup is finished cooking, add a can of coconut milk to the soup pot. Garnish with fresh lemon.

Soup Girl

Are your soups gluten free?
The only soups that DO directly contain gluten are the Curried Cashew Soup (with pearl barley) and the Bavarian Barley Soup (with pearl barley).  The other soups do not contain gluten ingredients, although they are not certified gluten-free.  This is mainly because we need to carry forward the same disclaimer that some of our ingredients have: may contain traces of wheat, nuts, soy, sesame, mustard. There are a number of people who are gluten-intolerant that do eat our soups and have no problem with them, but unfortunately, we cannot offer any guarantees.