Lentil Coconut Milk Soup

Source: Dor Mullen

Ingredients

2 cups
dry pink lentils
2 tablespoons
coconut oil (or preferred oil)
2 teaspoons
berbere spice or curry powder
1 teaspoon
salt
1
onion (peeled and chopped)
2 cups
shredded vegetables (optional — zucchini or kale or your favorite veg)
1
small can fire roasted tomatoes
1
small can organic full fat coconut milk
 
cider vinegar (to balance flavor, to taste)
 
salt and black pepper (to taste)
1
sprig fresh parsley or cilantro (to garnish)
Yields:
Servings

Instructions

Rinse and soak lentils overnight. Drain.

In a medium pot, heat oil and add spice or curry powder, stirring constantly for half a minute or until they become aromatic. Don't let it get smoky. Add the onion and salt and cook it down for 1bout 15 min, stirring occasionally. If adding shredded vegetables, do it now and cook for an additional 5 minutes. Set aside.

In a soup pot, cook the lentils in enough water to cover, plus the tomatoes and coconut milk. Add water as necessary to make the soup to the desired thickness. Pink lentils cook fast — about 20 mins. When almost soft, add the onion, spice and cooked vegetable mixture, and simmer another 10 mins or until lentils are cooked through.

Flavor balance with cider vinegar, salt, and pepper.

Serve with a garnish of chopped parsley or cilantro.  (Recipe♦537)

 

Dietary Preferences: 
Vegetarian
Vegan