Sunday, June 20, 2010


This creamy soup suits any get-togethers of people who like full-flavored dishes and aren't afraid of spice. 


  • 1 T minced garlic
  • 1 c chopped onion
  • 1 c chopped celery
  • 1 T oil
  • 1 tsp cumin
  • 1 tsp allspice
  • 1 tsp coriander
  • 1 tsp ginger
  • 1 tsp ancho chile powder
  • 1/2 tsp salt, or to taste
  • 6 c vegetable broth
  • 1 c crushed tomatoes (canned)
  • 1 13.5 oz can coconut milk
  • 1 c peanut butter, smooth or chunky
  • 1c lentils
  • 1c parboiled yam cubes (about 1")


Saute onions, celery and spices on low flame, until onions are translucent. Add lentils and yams and cook for another couple of minutes, stirring well. Add half of broth. Whisk in half of peanut butter. Whisk in rest of broth and mix in crushed tomatoes. Cook until yams are soft. Serve with chopped cilantro as garnish.  Serves 4-6.

More gluten-free holiday entertaining suggestions: Roasted beet soupmaple walnut yams,cauliflower chestnut bakecranberry baked applesbaked acorn squash with cashew pilafbaked apples with gjetost cheesecornbread chestnut cranberry stuffingraisin corn muffinsfig and goat cheese appetizerherbed vegetable dip.


Aubree Cherie said...

This looks fantastic! I'm drooling!!! And really excited, I KNOW I will be trying this one :)

~Aubree Cherie

Niki said...

Oh how delicious! What is more yum than peanut AND coconut in a dish?!!

G.F.Veg said...

hi aubree,

i think you'll like it--it's really rich!

G.F.Veg said...

hi niki,

yes i am definitely a big fan of both coconut and peanut butter--i even try to squeeze them in when i'm trying to lose weight!!

Aubree Cherie said...

Hi!! I just wanted to let you know that I linked this to my favorite recipes from last week post :)

~Aubree Cherie

G.F.Veg said...