Since we are all pretty stressed and most of us are now stuck at home, I thought I’d start a recipe exchange thread so we can share healthy meals or tasty comfort food. Our days might get a little boring, but there is no reason our food has to!
James just made Golden Coconut Lentil Soup. Comforting, delicious, and it has garlic, ginger, and turmeric in it for an immune system boost!
Ingredients
- 1 tablespoon coconut oil
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 1 inch piece of fresh ginger, minced
- 1 teaspoon ground turmeric
- Pinch of red pepper flakes
- 3 carrots, peeled and sliced
- 1 sweet potato, peeled and chopped
- 1 cup red or yellow lentils
- 4 cups vegetable stock
- 1 13.5-ounce can coconut milk
- 1/2 lemon, juiced
- 1 ½ teaspoons salt
Optional Toppings
- ⅓ cup large unsweetened coconut flakes
- ¼ bunch cilantro
- 2 cups cooked jasmine rice
Preparation
In a large pot add the coconut oil, onion, garlic and ginger. Sauté this mixture over medium heat for 2-3 minutes until onions have softened. Then add the turmeric and red pepper and cook for another minute. Add the carrots and sweet potato and cook for a minute more before adding the lentils and stock.
Cover and bring soup to a boil before reducing heat to low and simmering for 20 minutes.
Meanwhile, toast the coconut flaked in a medium sized skillet. Cook for about 1-3 minutes until most flakes are golden brown then place on a clean plate to cool.
After 20 minutes the lentils in the soup should be soft and broken down. Stir the coconut milk into the soup then use an immersion blender to puree half the soup. Once blended add salt and lemon juice, tasting to season.
Serve soup with cooked rice, cilantro and toasted coconut flakes.
