If you haven’t dusted off your soup pot yet, what are you waiting for? January and February are the two months of the year where my family eats soup more than any other food. One of my favorite mid winter soups is Coconut Red Lentil. It is a hearty and filling soup that you can have on the table in about 30 minutes! Although I have shared the recipe before, I will share again for those that might have missed it, it is THAT GOOD!
Coconut Red Lentil Soup
2 cups red lentils, rinsed
6 cups stock, homemade or boxed
1T coconut oil,
1 onion, chopped
2T ginger, peeled and roughly chopped or shredded
A pinch or two or three crushed red pepper flakes
2 tsp anise seeds, crushed
1 bay leaf
1 can coconut milk
2-4 cups spinach, chopped and washed
Salt & Pepper to taste
Saute the onion, ginger, anise and red pepper flakes in the coconut oil over medium heat until veggies are soft.
Add the red lentils, stock and bay leaf and cook on medium low heat for 20 – 30 minutes stirring often, until lentils are soft and have begun to break down.
Reduce heat to low, add as much spinach as you want (frozen or fresh) and 1 can of coconut milk. Don’t add coconut milk while the soup is boiling or the coconut milk will separate. Add salt and pepper to taste.
Drizzle a little high quality olive oil like Bariani, on the top and serve with warm Naan bread. Enjoy!
Michelle, Deli Manager