Friday, December 12, 2014

Red Lentil and Coconut Soup

This is one of my favorite soups to make, as well as a household and client favorite. This soup has a slight sweetness that comes from the coconut milk as well as being smooth and filling. I end up throwing other items in like broccoli stalks and curry powder which give it multiple layers of flavor. Red lentils are low in fat and high in protein and fiber. Before cooking, place the lentils in a bowl and run your hands through to pick out stones and other debris. Dont skip adding the lemon juice at the end, the citrus really makes all of the flavors come to life.

Ingredients:
1 tablespoon extra virgin olive oil or coconut oil
1 medium onion, small dice, about 2 cups
2 medium carrots, chopped, about 1 1/3 cup

4 1/2 cups vegetable or chicken stock
1 1/2 cups red lentils
1 can coconut milk, 13.5oz
4 cloves garlic, left whole
1 teaspoon salt

2 tablespoons white miso paste
2 teaspoons lemon juice

Alternative seasonings:
- 1 teaspoon grated ginger, or 2 tsp ginger juice
- 2 teaspoons curry powder

Procedure:

In large soup pot, heat oil over medium high heat. Add onion and carrot and sauté until onions are soft, stirring frequently, about 2 to 4 minutes.

Add stock, coconut milk, lentils, garlic and salt to the pot and stir. Bring to a boil, stir, reduce heat to a simmer, cover and cook for 20 minutes, stirring occasionally. Remove lid and let simmer 10 more minutes, stirring frequently. Remove from heat once lentils are completely soft and broken up, and let cool 10 minutes before going to the blender.

Pour half the soup in a blender, including the garlic cloves. Add the miso paste, and blend until smooth. 

** Be careful, the soup is still hot, so hold the lid on tight when you first turn on the blender and then lift the lid a little, or remove the small piece in the lid to let the steam vent while the soup blends. 

Return soup to the pot.  Add lemon juice, and any additional seasonings desired and stir to mix. If soup gets too thick, add additional stock.

Pour into bowls and serve.


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.

3 comments:

Sophie said...

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Zoe said...

This was very yummy! My husband and I really enjoyed it. Thank you!

Jentree said...

Wow, this turned out wonderful! Yum =)