Living - Good Eats - Spiced Lentil Soup
I love soup...at any time of the year. It's my comfort food, especially when it's hearty, filled with vegetables, meat (not always) and spicy goodness.
This recipe calls for green lentils but any kind of lentils will do. Split or red lentils might get too mushy here. I used less broth (4 cups) because I like my soups thicker, on the stewy side, but if you prefer your soup to be more liquidy, add another cup or two when cooking the lentils. Enjoy!
    Recipe adapted from The Travelers Lunchbox who adapted it from Once Upon a Tart


  • 1 1/2 cup lentils, rinsed (green suggested)
  • 4 cups low sodium vegetable broth (I prefer chicken broth for a richer flavour)
  • 1 1/2 teaspoon tumeric OR curry powder
  • 2 teaspoon dried thyme or 1 Tbsp fresh thyme leaves
  • 1 tablespoon coconut oil
  • 1 large yellow onion, diced
  • 2 stalks lemongrass, outer layer removed, lower portion finely minced
  • 1 teaspoon sea salt, plus more to taste
  • 1/2 teaspoon cardamom
  • 1/2 teaspoon cinnamon pinch of red pepper flakes to taste
  • pinch of fresh grated nutmeg
  • 1 1/4 cup coconut milk (use full fat, it's tastier)
  • 3 tablespoon lemon, lime or orange juice
  • a few handfuls of swiss chard, spinach or kale (I used spinach)
  • 1 cup flaked coconut, toasted (optional...doesn't need it)
  • chopped cilantro, for garnish (optional...I love cilantro so I threw in a handful while it was cooking)

  • ■ Add the rinsed lentils, broth, thyme and tumeric or curry powder to a large pot. Bring to a boil, turn down to a simmer and cook for about 20 minutes.
  • ■ While the lentils cook, heat the coconut oil in a pan. Add the onion and saute until just browned. Add the lemongrass, salt, cardamom, cinnamon, pinch of red pepper flakes and some fresh ground nutmeg and saute another minute. Add the onion mixture to the lentils and stir, keeping the heat on a low simmer.

  • ■ Add the coconut milk and greens and simmer another five minutes, stirring occasionally until just wilted. Taste for salt and spice and add as you prefer. Finish with the citrus juice and serve warm with toasted coconut flakes and cilantro on top.
Enjoy - Have a great weekend!

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