Ethiopian Inspired Creamy Spiced Coconut Lentil Soup
Recipe: #26501
July 12, 2017
Categories: Beans, Coconut, African, Gluten-Free, High Fiber, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, more
""
Ingredients
Nutritional
- Serving Size: 1 (430.6 g)
- Calories 428.4
- Total Fat - 18.4 g
- Saturated Fat - 15.4 g
- Cholesterol - 0 mg
- Sodium - 1008.7 mg
- Total Carbohydrate - 52.9 g
- Dietary Fiber - 20.9 g
- Sugars - 9.4 g
- Protein - 18.8 g
- Calcium - 128.2 mg
- Iron - 7 mg
- Vitamin C - 72.5 mg
- Thiamin - 0.6 mg
Step by Step Method
NOTE: Using a different lentil, like green or brown will increase the cooking time.
Step 1
In a large soup pot, combine the lentils and vegetable broth and bring to a boil over high heat, stirring occasionally. Once boiling, reduce to a simmer and allow to cook for about 20 minutes, or until the lentils are tender.
Step 2
Meanwhile, heat the coconut oil over medium-low in a large saute pan. Add in the turmeric, curry, cardamom, cinnamon, crushed red pepper, and nutmeg.
Step 3
Saute for about one minute, then add in the diced onion. Cook for about 5 minutes, or until the onions are limp.
Step 4
Add in the lemongrass, ginger, thyme, and garlic. Continue to saute for another few minutes, then remove from heat.
Step 5
Add the coconut milk as well as the cooked onions to the lentil mixture and stir. Now, stir in the chopped kale, lemon juice, sugar, and salt.
Step 6
Allow to cook for about 5 minutes, over low heat, or until the kale is tender.
Step 7
Serve hot and topped with a liberal amount of chopped cilantro and a sprinkle of coconut flakes!
Tips
No special items needed.
5 Reviews
You'll Also Love
