Spiced Lentil Soup with Coconut Milk
Ingredients
The soup base
-
1½
cup
lentils, rinsed
-
4
cups
low sodium vegetable broth
-
1½
tsp
turmeric or curry powder
-
2
tsp
dried thyme or 1 Tbsp fresh thyme leaves
-
1
Tbsp
coconut oil
-
1
large
yellow onion, diced
-
2
stalks
lemongrass, outer layer removed, lower portion finely minced
-
1
tsp
sea salt, plus more to taste
-
½
tsp
cardamom
-
½
tsp
cinnamon
-
pinch
red pepper flakes to taste
-
pinch
fresh grated nutmeg
-
1¼
cups
coconut milk
-
3
Tbsp
lemon, lime or orange juice
-
a few handfuls
swiss chard, spinach or kale
Optional garnishes
-
1
cup
flake coconut, toasted
-
chopped
cilantro, for garnish
Instructions
- Add the rinsed lentils, broth, thyme, and turmeric or curry powder to a large pot and bring to a boil.
- Reduce to a simmer and cook for about 20 minutes.
- While the lentils cook, heat coconut oil in a pan and sauté the onion until browned.
- Add lemongrass, salt, cardamom, cinnamon, red pepper flakes, and nutmeg to the onion and sauté for another minute.
- Combine the onion mixture with the lentils, keeping the heat on low.
- Stir in the coconut milk and greens, simmer for another five minutes until the greens are wilted.
- Taste and adjust salt and spice as needed, then finish with citrus juice and serve warm with toasted coconut and cilantro on top.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
10g
Sodium
500mg
Cholesterol
0mg
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