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Barbara Haddaway's avatar

I am so grateful for your ability to bring me back to center. You are such a gift.

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Michelle Jacoby's avatar

Coconut Red Lentil Soup

1 tbsp. coconut oil (or olive oil)

1 large onion, chopped

2 cloves garlic, minced

1 tbsp. fresh ginger

2 tbsp. tomato paste (or ketchup)

2 tbsp. curry powder

1/2 tsp. hot red pepper flakes

4 cups vegetable broth (but I added water to it also)

1 400ml can coconut milk

1 400g can diced tomatoes

1.5 cups dry red lentils

2-3 handfuls of chopped kale or spinach (green is optional)

Salt and pepper to taste

INSTRUCTIONS

1. In a pot, heat the oil over medium heat and stir-fry the onion, garlic and ginger until the onion is translucent, a couple minutes.

2. Add the tomato paste (or ketchup), curry powder, and red red pepper flakes and cook for another minute.

3. Add the vegetable broth, coconut milk, diced tomatoes and lentils. Cover and bring to a boil, then simmer on low heat for 20-30 minutes, until the lentils are very tender. Season with salt and pepper.

4. Stir in kale/spinach for the last two minutes

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