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with lentils, spinach and crushed almonds




How is your week going so far? I hope it is going smoothly and if not, don't fret.

Find what feels good as Yoga With Adriene would say, I LOVE her!


I started off this week not in my best mood but the first beams of sunshine in Belgium have made it much better (you hear me being happy about the sun now but be warned: this summer all I'm going to talk about is how hot it is and how it is impossible to live a normal life in such a heat).


Something else I totally forgot to tell you about last week!

In belgium '40 Dagen Zonder Vlees' has started on the first of May.

Translated: 40 days without meat or fish.

I joined for the first time 3 years ago and that is how my whole journey began. It was this challenge that was the trigger for my new profound love for healthy food. 


In the city where I live it is super popular!

Most of my friends joined the challenge and even my collegues took up the challenge.

This year I decided to go fully plant based for the occasion since I was still eating LOADS of cheese and I just could not keep my hands of it.

It felt a bit wrong to still eat such an amount of cheese since I am the first one telling people they don't need milk in their life and so on.


So far I feel great, my cravings have changed a lot, weird right? (I am fully aware this makes me sound like a pregnant woman)

For example, I don't want any chocolate or dates anymore, the thought of grilled paprika, eggs, and garlic makes me want to vomit and I want to drink smoothies and eat fresh things all the time.

It could also be the fact that Spring is finally here... Makes more sense?


Last weekend I was back home with my little sister and we had no food supplies (well almost). In the cupboard I found some old red lentils and coconut milk and hop, you can make a dhal! It is so easy, super cheap and really comforting. The minty sauce brings some freshness to the dish and the spinach goes so well with the spices.







- 450gr of red lentils

- 1.5 liter of water

- salt & pepper

- 1 tsp of coriander seeds

- 1 tsp of curcuma

- 1 tsp of cumin

- 1 tsp of nutmeg

- 1 tsp of ginger

- 1 tsp of mustardseeds/ good quality mustard


Peppermint sauce

- 200 ml of coconut cream

- juice of a lime

- a bunch of fresh peppermint leaves



- fresh spinach

- crushed almonds

Pour the lentils in a big pot or in a dutch oven. Add the water and the spices.

When the water is coming to a boil spoon out the foam that is coming to the surface. If needed, add extra water.

Let it simmer for about 30 min or until the lentils are really creamy. 

In the meanwhile, start your little sauce. In a pan pour the coconut cream/milk and add the juice of the lime and the peppermint leaves.

Mix the sauce in a blender or with a hand mixer and bring to a simmer until the sauce is thick and sticky.

Chop up the almonds, heat up your spinach in a pan. 

Pour the lentil soup in a bowl, add the spinach and almond, top up with some sauce and enjoy!




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