GOLDEN COCONUT LENTIL SOUP
The Golden
Coconut Lentil Soup is a light, fresh bowl with vibrant turmeric and a handful
of fun toppings.
INGREDIENTS
- 4 cups water
- 2 cloves garlic, minced
- ½ pound red lentils
- 1 inch fresh ginger, grated
- 1 yellow onion, diced
- Pinch red pepper flakes
- ½ tablespoons salt
- 3 medium carrots, minced
- ½ tablespoon ground turmeric
- 1 tablespoon olive oil or coconut oil
- 13.5 oz can coconut milk
- TOPPINGS: Cooked Basmati rice, toasted coconut (unsweetened), chopped fresh cilantro
INSTRUCTIONS
First, heat
the olive oil over medium heat in a large saucepan. Add the onion, garlic and
ginger to the pan and sauté until the onions are tender and transparent.
Then, add
the turmeric and red pepper to the pan and sauté for an additional 1 minute.
Add the carrots to the pan, sauté for 2-3 minutes, then add the lentils and
water. Place a lid on the pan, bring to a boil over high heat, then lower the
heat to low and simmer for 20 minutes.
After 20
minutes, the lenses should be soft and broken down. Add the coconut milk to the
soup. Use an immersion blender or mix the hot soup carefully in small batches
until about half of the soup is pureed (or all if you want it to be completely
smooth). Once mixed, start adding salt, ½ teaspoon at a time, until the soup is
well seasoned.
To serve the
soup, pour about 1.5 cups into a bowl and garnish with ½ cup of cooked rice,
fresh cilantro leaves and a pinch of toasted coconut flakes. Happy Cooking
Time.
