Golden Lentil Soup
Golden Lentil Soup
When I was a vegetarian I used to cook with lentils all the time. I find lately I forget that I have them in the cupboard (luckily I just reorganized our cupboards to hopefully prevent that from happening). Anyways whenever I see recipes with lentils I am motivated to try them out. Lentils are cheap and have lots of protein. This soup is a bit similar to others I’ve posted, but I love the addition of jasmine rice. The rice tastes so good with this soup and makes the meal more filling.
INGREDIENTS
1 tbsp. coconut oil
1 yellow onion
1 tbsp. chopped garlic
1 1/2 tsp. shredded ginger
1/2 tbsp. turmeric
1/2 tsp. cayenne pepper
3 carrots
4 cups vegetable broth
400 ml (13.5 oz) can coconut milk
1 cup red lentils
Pinch of salt
Optional Toppings
Chili flakes
Unsweetened coconut flakes
Jasmine rice
YIELD
5 servings
TIME
Prep - 10 minutes
Cook - 30 minutes
Blend - 5 minutes
TOOLS
Large pot
Immersion or regular blender
DIRECTIONS
Prepare the vegetables: finely chop the onion and peel and slice the carrots.
In a large pot, heat coconut oil over medium low heat. Add the onions and sauté for 3 minutes. Add garlic and ginger and sauté for another 2 minutes.
Add turmeric, cayenne pepper, and carrots. Sauté for a few minutes.
Add the vegetable broth and coconut milk, stir to blend. Add in the lentils, cover, turn heat to low, and let the soup simmer for 20 minutes.
Remove the soup from the heat. Use an immersion blender to blend the soup, being careful to prevent splashes that will burn. This can also be done in small batches in a regular blender, being careful when removing the lid to allow the steam to escape away from you.
Add in salt to taste. Serve topped with jasmine rice, chili flakes, and coconut flakes.
ADAPTATIONS
To turn down the heat, reduce cayenne pepper to 1/4 tsp.
