Side Pannel
Coconut Lentil Soup
Coconut Lentil Soup
- Recipe Submitted by Seattle Girl on 09/26/2007
Category: Soups, Healthy Recipes, Vegetarian, Lentils, Quick & Easy
Ingredients List
- 3 Tbsp. unsalted butter
- 1 onion
- 2 garlic cloves
- 3/4 inch fresh ginger
- 1 tsp fresh thyme leaves
- 1 ½ tsp. turmeric
- ½ tsp. ground cardamom
- ¼ tsp. ground cinnamon
- ¼ tsp. ground cloves
- A pinch of nutmeg
- black pepper to taste
- 6 cups vegetable or chicken stock
- 1 ½ cups lentils
- 1 ¼ cups coconut milk
- ¼ tsp. salt, plus more to taste
Directions
This is a great recipe to have on a cold day. Make sure you make enough so you can enjoy it again the next day. The flavors become more intense and it's even more delicious.
Instructions:
1. Rinse and drain the lentils, and pick them over for stones and other debris.
2. Finely chop the onion, ginger and garlic cloves.
3. In a large pot or Dutch oven, warm the butter over medium heat. Add the onion and cook, stirring occasionally, until it becomes translucent. Add the garlic, ginger, thyme, and turmeric. Cook, stirring frequently, until the onion is lightly browned and very soft. Add the cardamom, cinnamon, cloves, nutmeg, and pepper, and warm them, stirring about a minute.
4. Add the stock and the lentils to the mix. Bring to a simmer and cook for 30 minutes, or until the lentils are soft and tender.
6. Add the coconut milk, and stir well. Cook for about 15 minutes. Taste, and adjust the salt as necessary. Serve warm.
Instructions:
1. Rinse and drain the lentils, and pick them over for stones and other debris.
2. Finely chop the onion, ginger and garlic cloves.
3. In a large pot or Dutch oven, warm the butter over medium heat. Add the onion and cook, stirring occasionally, until it becomes translucent. Add the garlic, ginger, thyme, and turmeric. Cook, stirring frequently, until the onion is lightly browned and very soft. Add the cardamom, cinnamon, cloves, nutmeg, and pepper, and warm them, stirring about a minute.
4. Add the stock and the lentils to the mix. Bring to a simmer and cook for 30 minutes, or until the lentils are soft and tender.
6. Add the coconut milk, and stir well. Cook for about 15 minutes. Taste, and adjust the salt as necessary. Serve warm.
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