It’s the start of a new year, and I imagine many are going full steam ahead toward the clean, healthy eating trend… well, for at least the next two weeks. It wasn’t my intention to jump on prototypical beginning of year food train, but I felt like a wholesome delicious soup for dinner, so here we are.
I’ve made a number of coconut lentil soups (other recipes forthcoming), but this one is so simple and perfect as an appetizer before a light dinner, or stands up on its own. For all you gluten-tolerant people, I recommend a nice crusty bread and butter to go along side the soup. I originally included spinach, but if you add greens, I’d recommend kale or a heartier leaf.
Enjoy your healthy kicks for as long as they last (hopefully past mid-January)!
Makes 4 servings
- 1 tbsp coconut oil
- 2 celery ribs, diced
- 2 carrots, diced
- 1/2 white onion, diced
- 1 tsp ginger, grated
- 3 garlic cloves, minced
- 1/2 cup lentils
- 2 cups water
- 1 can coconut milk (full fat)
- Optional: kale
- 1/2 tsp curry powder
- 1/2 tsp turmeric
- 1/4 tsp chili powder
- 1/2 tsp garlic powder
- 1/4 tsp red chili flakes
- 1 tsp salt
- Over low heat, warm coconut oil in a large sauce pot, add carrots, celery, and onions and allow them to sweat until onions are translucent.
- Add in ginger and garlic, stirring frequently so they do not brown.
- When fragrant, add in lentils and spice mixture, stirring until everything is well coated.
- Stir in water, cover and let simmer for 20 minutes or until lentils are tender.
- Remove from heat, and blend in a food processor or with hand held until smooth.
- Return to the sauce pot and slowly add in coconut milk. Throw in leafies if you’re going that route.
- Once warmed through, test for any extra needed seasoning, then serve up!