Here’s another nice lentil soup recipe. I clipped it from the Detroit Free Press, which said they got it from Whole Foods. The coconut milk gives it a creamy consistency and just a hint of coconut flavor.
Don’t make the mistake I did and use ground red or cayenne pepper instead of chile pepper flakes — or if you do, use half as much. I like spice, and so my pot of soup was fine with a half-teaspoon of ground cayenne, but I wondered why the recipe said “or more to taste” when it was so spicy. Then I realized my error!
Ingredients:
1 Tbs. coconut or olive oil
1 large onion, chopped
2 cloves garlic, minced
1 Tbs. minced fresh ginger
2 Tbs. tomato paste
2 Tbs. curry powder
½ tsp. red pepper flakes (or more to taste)
4 cups vegetable broth
1 can coconut milk
1 can (15 oz.) diced tomatoes
1½ cups red lentils, rinsed and sorted
Salt and pepper to taste
2 to 3 handfuls chopped spinach, kale, chard or other leafy green
Chopped cilantro, green onion and/or vegan sour cream for garnish (optional)
Directions:
In a stockpot, heat the coconut oil over medium heat and stir-fry the onion, garlic and ginger a few minutes until the onion is translucent.
Add the tomato paste, curry powder and red pepper flakes and cook for another minute.
Add the vegetable broth, coconut milk, diced tomatoes and lentils.
Cover and bring to a boil, then simmer on low heat for at least 30 minutes, until lentils are very tender.
Season with salt and pepper. Just before serving, stir in the spinach or other green and garnish with cilantro, green onions and/or sour cream.
Serves 8 to 10
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