Red Lentil and Coconut Soup

This is a favorite soup of mine to make, as well as a household favorite. This soup has a slight sweetness from the lentils as well as the coconut milk. I end up throwing other items in it like broccoli stalks, carrots and curry powder which give it multiple layers of flavor. Red lentils are low in fat and high in protein and fiber. Before cooking, always rinse lentils and pick out stones and other debris. Adding the lemon juice at the end makes all of the flavors come to life.

Ingredients:
2 tablespoons olive oil, sesame oil or coconut oil
1 medium onion, chopped
2 medium carrots, chopped
1¾ cups red lentils, rinsed
4 cups vegetable stock
1 can coconut milk
4 cloves garlic
½ teaspoon salt
2 teaspoons lemon juice
1½ tablespoons white miso paste

Alternative seasonings:
- 3 teaspoons grated ginger, or 2 tsp ginger juice
- 2 teaspoons cumin or curry powder

Procedure:
In large soup pot, heat oil over medium low heat. Add onion and carrot and sauté until onions are soft, about 2 minutes.

Add lentils, stock, coconut milk, garlic and salt to the pot and stir. Bring to a boil, stir, reduce heat, cover and cook for 30 minutes. Remove from heat once lentils are completely soft.

Pour half the soup in a blender and blend until smooth. If you do not want a chunky soup, make sure to capture all the bits of vegetables you have thrown in including the garlic cloves. Return soup to the pot, add lemon juice, miso and any additional seasonings desired and stir to mix. If soup gets too thick, add additional vegetable stock.

Pour into bowls and serve. Garnish with a dollop of sour cream, crème fraiche or greek yogurt. Goes great served with warm pieces of fresh whole grain bread.


Prep Time: 20 minutes
Cooking Time: 30 minutes
The soup will keep in the refrigerator for 1 week. It can be frozen but is best made fresh.
Reheating Instructions: Place soup into pot over low heat for 5 to 10 minutes, stirring occasionally. If the soup has thickened add a little more vegetable stock or coconut milk.