Coconut Curry Red Lentil Soup
Soup is always in season. Thick, hearty, stick-to-your-ribs versions in the colder months and light, garden-fresh ones when the weather is warm.
Ingredients
- 1 tbsp coconut oil (or other oil if you prefer)
- 2 large garlic cloves, minced
- 1 medium onion, chopped
- 1 tsp salt
- 1 red bell pepper, chopped in 1/4-inch pieces
- 1 (2-inch piece) fresh ginger, peeled and grated
- 2 tsp turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp dry mustard
- 1/2 tsp fresh ground black pepper
- 1/8 tsp cayenne pepper
- 1 (15-ounce) can diced tomatoes
- 4 cup vegetable broth, more to thin if desired
- 1 1/2 cup red lentils, rinsed and drained
- 1 (13.5-ounce) can full fat coconut milk
- 2 handfuls baby spinach
- A dash of maple syrup
- A few sprigs of cilantro, for garnish
Instructions
- Heat coconut oil in a large pot over medium heat. Add garlic, onion, and salt. Cook, while stirring frequently, for about 8 minutes, until onion begins to turn translucent. Add in the pepper, ginger, turmeric, cumin, coriander, mustard, black pepper, and cayenne. Cook for a few minutes more, until pepper softens and spices become fragrant. Stir in the can of tomatoes, broth, and lentils. Bring to a boil, reduce heat, and then simmer, uncovered, for 20 to 25 minutes, until lentils are tender. Add coconut milk and stir, then add spinach and a dash of maple syrup. Cook for several minutes, then remove from heat. Serve garnished with cilantro.
