Spicy Red Lentil and Coconut Soup
This was originally a vegan soup, but it would be great with chicken stock and chicken added, or mushrooms, to make it more filling. Recipe is barely tweaked from the Milkstreet original version. Note: Don't sub brown or green lentils, it's got to be red lentils so they break down and thicken the soup. 

2 Tbs coconut oil
1/2 cup each, diced carrot, celery, onion
1 Tbs minced garlic
2 tsp finely grated ginger (or 1 tsp dried)
2 tsp yellow/brown mustard seeds
1 Tbs curry powder
1 tsp ground fennel (optional)
1/2 tsp red pepper flakes
Salt, to taste
4 cups vegetable stock (or chicken stock)
14 oz can light (reduced fat) coconut milk
1 cup red lentils
6 cups baby spinach
Garnish: unsweetened shredded coconut

In a large stock pot, medium high heat, saute the oil, carrot, celery, onion for 7-9 minutes. Stir in the garlic, ginger and spices and cook for 1 minute to release aromatics. Add the stock, coconut milk and lentils. Bring to a boil, then reduce to low, cover and simmer for 30-40 minutes. Stir in the spinach and simmer for 1-2 minutes. Taste and adjust salt levels. 

Instant Pot Version: Set the IP to saute and follow the instructions above, thru adding the stock, milk and lentils. Set the IP to Manual, 15 mins, use natural release. Add spinach, close lid and let rest for 10 minutes to wilt the spinach.


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