Organic Soup Kitchen’s Coconut Curry Lentil recipe combines the fortifying properties of coconut cream and lentils to provide a nutritious, protein and fiber-packed meal. 

Coconut cream is often stigmatized as a saturated fat, which are dietary fats found in dairy, red meat, and tropical products and a potential risk factor for heart disease. However, the majority of fat content from coconut cream are medium-chain triglycerides, which are shorter in length and therefore more quickly metabolized. Because of this difference in length, medium-chain triglycerides are a more concentrated source of energy and provides high satiety. Additionally, the phenolic compounds (a group of organic compounds found in plants) in coconut cream may provide protection against oxidative damage on lipids and proteins in the body.

Lentils have very high nutritional value due to a specific type of phenolic compound, polyphenols. Consumption of a polyphenol-rich diet have been shown to contribute to protection against development of cancers, cardiovascular disease, diabetes, osteoporosis, and neurodegenerative diseases due to their strong natural antioxidant activity. Lentils have the highest total polyphenol content when compared to other common legumes. In addition to its antioxidant activity, lentils show antimicrobial and anti-inflammatory properties, which allows it to reduce risk for many common chronic illnesses.

Organic Soup Kitchen’s Coconut Curry Lentil is the perfect low sodium, protein and fiber-rich option for those looking for a meal loaded with powerful antioxidants. 

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