Golden Coconut Lentil Soup
Adapted from Budget Bytes
| Yield: 4 servings | Time: 45 minutes |
In a large pot add the coconut oil, onion, garlic and ginger. Sauté this mixture over medium heat for 2-3 minutes until onions have softened. Then add the turmeric and red pepper and cook for another minute. Add the carrots and cook for a minute more before adding the lentils and water.
Cover and bring soup to a boil before reducing heat to low and simmering for 20 minutes.
Meanwhile, toast the coconut flaked in a medium sized skillet. Cook for about 1-3 minutes until most flakes are golden brown then place on a clean plate to cool.
After 20 minutes the lentils in the soup should be soft and broken down. Stir the coconut milk into the soup then use an immersion blender to puree half the soup. Once blended add salt, tasting to season. Serve soup with cooked rice, cilantro and toasted coconut flakes.
1 tablespoon coconut oil
1 yellow onion, diced
2 garlic cloves, minced
1 inch piece of fresh ginger, minced
½ teaspoon ground turmeric
Pinch of red pepper flakes
3 carrots, peeled and sliced
1 cup red or yellow lentils
4 cups water
1 13.5-ounce can coconut milk
1 ½ teaspoons salt
⅓ cup large unsweetened coconut flakes
¼ bunch cilantro
2 cups cooked jasmine rice