For us, making soup is a meditative process that helps usher in a flow state. Most recipes usually call for chopping, slicing, and dicing a number of ingredients, encouraging you to put the emails away and focus on simple actions in the present. From there, soups take time to simmer, affording you a little extra downtime to relax and unwind while the flavors do the work.
If you’re looking for a new soup to try, we recommend this red lentil recipe with coconut milk. It lends just the right amount of flavor and creaminess without added dairy. The best part? It can be prepped in 10 minutes and then left to simmer on the stove while you catch up on some reading or give an old friend a ring. Enjoy.
Prep Time: 10 Minutes
Cook Time: 35 Minutes
- 1 c. red lentils
- 2 tbsp. butter or coconut oil
- 1 medium yellow onion, chopped
- 2 garlic cloves, minced
- 1 large carrot, diced
- 2 celery ribs, chopped
- 1 tbsp. fresh ginger, peeled and chopped
- 1 tsp. ground cumin
- 1 tbsp. ground curry powder
- 2 tbsp. tomato paste
- 1 14 oz. can coconut milk
- 5 c. water
- 1 tsp. kosher salt
- 1 tbsp. fresh lemon juice
- Pepper to taste
- Toppings: greek yogurt, sliced green onions, toasted shredded coconut, cilantro
- Melt butter or coconut oil in your Equal Parts Big Pot. Add onion and garlic. Sauté until onions are glistening, but before garlic starts to brown, about 3 minutes. Add carrots and celery, sauté for 3-4 additional minutes.
- Add spices and tomato paste to coat vegetables, stirring well until you start to smell the spices. Stir coconut milk into vegetables until spices start to dissolve.
- Add lentils to the pot. Salt salt and pour in water. Cover and bring to a boil over medium-high heat, then reduce and let simmer for about 30 minutes. Mix in fresh lemon juice before serving.
- Top each bowl of soup with a dollop of yogurt, sliced green onions, a sprinkle of toasted coconut, and a few stems of cilantro.
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