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Spicy Coconut Lentil Soup

This powerful soup is jam-packed full of immune boosting nutrition to bolster your defenses any time of year.


  • 1 tablespoon coconut oil
  • ¼ cup finely diced green onions (white part only)
  • 2 teaspoons minced garlic
  • 2 tablespoons grated ginger
  • 1 teaspoon crushed red pepper
  • 8 ounces sliced baby portabella mushrooms
  • 1 red bell pepper, seeds removed + thinly sliced
  • 1 cup sliced carrots
  • 1-15 ounce can unsweetened light coconut milk
  • 2 cups low sodium vegetable broth
  • 2 tablespoons coconut aminos or soy sauce
  • 2 cups baby spinach
  • 2 cups cooked green lentils
  • 2 teaspoons ULTIMATE Mushroom Complex
  • 1 lime, juiced (about 3 tablespoons)
  • fresh cilantro, for garnish


  1. In a medium soup or stock pot heat oil over medium heat. Add onion, garlic, ginger and red pepper flakes. Cook for 1 minute until fragrant.
  2. Add mushrooms, red bell pepper, carrots, coconut milk, vegetable broth and coconut aminos. Cover with a lid and cook over medium heat for 5-8 minutes until veggies are tender.
  3. Add lentils, baby spinach and Ultimate mushroom powder. Simmer until spinach is wilted, about 1 minute.
  4. Remove from heat and add lime juice and fresh cilantro

Nutrition Facts

(per serving) 267 calories/30g carbs, 12g protein, 11g fat, 10g fiber, 57% Iron, 61% Folate
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