This recipe makes a good portion of soup, which is convenient because it is even better the next day. So, maybe you’re wearing a sweater or maybe you’re getting back in shorts…whichever, soup is never a bad idea.
The recipe calls for green lentils but a mixture of different colored lentils works just fine. However, split or red lentils will likely get too mushy.
1 1/2 cup lentils, rinsed
4-6 cups organic vegetable broth
1 1/2 tsp. turmeric OR curry powder
2 tsp. dried thyme or 1 Tbsp fresh thyme leaves
1 Tbsp. coconut oil
1 large organic yellow onion, diced
2 stalks lemongrass, outer layer removed, lower portion finely minced
1 tsp. sea salt, plus more to taste
1/2 tsp. cardamom
1/2 tsp. cinnamon pinch or red pepper flakes to taste
pinch of fresh grated nutmeg
1 1/4 cup full-fat coconut milk
3 Tbsp. lemon, lime or orange juice
a few handfuls of Swiss chard, spinach or kale
1 cup flake coconut, toasted, optional
chopped cilantro, for garnish, optional
- Add the rinsed lentils, broth, thyme and turmeric or curry powder to a large pot
- Bring to a boil, turn down to a simmer and cook for about 20 minutes.
- While the lentils cook, heat the coconut oil in a pan.
- Add the lemongrass, salt, cardamom, cinnamon, pinch of red pepper flakes and some fresh ground nutmeg and saute another minute.
Add the onion mixture to the lentils and stir, keeping the heat on a low simmer.
- Add the coconut milk and greens and simmer another five minutes, stirring occasionally until just wilted.
Taste for salt and spice and add as you prefer.
Garnish and Enjoy!