Creamy Spiced Coconut Lentil Soup
The combination of beautiful aromatic spices like cardamom and cinnamon, creamy coconut milk, and hearty lentils is just perfect. There’s a subtle sweetness, a little zestiness from lemon, and a healthy dose of kale for additional fiber and protein.
Ingredients
Cooking Instructions
step 1
In a large soup pot, combine the Red Lentils (1 1/2 cups) and Vegetable Broth (5 cups), and bring to a boil over low heat, stirring occasionally. Once boiling, reduce to a simmer and allow to cook for about 20 minutes, or until tender.
step 2
Meanwhile, heat Coconut Oil (1 Tbsp) over medium-low in a large saute pan. Add in the Ground Turmeric (1/2 tsp), Curry Powder (1/2 tsp), Ground Cardamom (1/2 tsp), Simply Organic Cinnamon, Ground (1/2 tsp), Crushed Red Pepper Flakes (to taste), and Ground Nutmeg (1 pinch).
step 3
Saute for about one minute, then add in the Yellow Onion (1). Cook for about 5 minutes, or until onions are limp.
step 4
Add in Fresh Lemongrass Paste (1 Tbsp), Ginger Paste (1 tsp), Dried Thyme (2 tsp), and Garlic (1 clove).
step 5
Continue to saute for another few minutes, then remove from heat. Add Coconut Milk (1 can) as well as cooked onions to the lentil mixture and stir.
step 6
Add in Kale (1/2 bunch), Lemon (1), Vegan Sugar (1 Tbsp), and Kosher Salt (1/2 tsp). Cook for 5 minutes over low heat, or until kale is tender.
step 7
Serve hot and topped with a liberal amount of Fresh Cilantro (1/2 cup) and a sprinkle of Unsweetened Coconut Flakes (to taste).
