soups
curried red lentil coconut soup
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First, soak a cup of red lentils in water for at least 4 hours. (Rinse them well before adding them to the soup.) In a large pot, melt a dollop of coconut oil. Add a chopped onion, a finely chopped clove of garlic, an inch of freshly grated ginger, 2 chopped carrots and a chopped celery stick. Cook on medium-high heat until they soften. Add the lentils and a can of organic chopped tomatoes with the juice, a can of light coconut milk, the juice of 1 lemon and 4 cups of vegetable stock. Add a tsp of sea salt, a tsp of turmeric and a tsp of curry powder, plus ground pepper to taste. I added a tbs of dark brown sugar, but I understand if you choose to omit the sugar. You could likely use a sweetener of your choice – and to your taste. And finally, add a fistful of fresh chopped cilantro. Bring to a boil and then simmer for 20 mins or until the lentils have softened. So damn good.
...as featured in an article I wrote for Elephant Journal |