HOW TO MAKE CREAMY SPICED COCONUT LENTIL SOUP

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Recipe adapted from:  CREAMY SPICED COCONUT LENTIL SOUP

INGREDIENTS

1. 1 1/2 cup dry red lentils
2. 5 cups vegetable broth
3. 1 Tbsp. coconut oil
4. 3/4 tsp. ground turmeric 
5. 3/4 tsp. curry powder
6. 1/2 tsp. ground cardamom
7. 1/2 tsp. ground cinnamon
8. sprinkle of crushed red pepper
9. pinch of fresh ground nutmeg
10. 1 large yellow onion, diced
11. 1 Tbsp. fresh lemongrass paste (or 2 stalks)
12. 1 tsp. fresh ginger paste (or minced ginger)
13. 2 tsp. dried thyme 
14. 1 garlic clove, minced
15. 1 15 oz. can of full-fat coconut milk
16. 1/2 small bunch of kale, de-stemmed and chopped
17. juice from 1 small lemon
18. 1 Tbsp. vegan sugar
19. 1/2 tsp. kosher salt
20. 1/2 cup cilantro, chopped 
21. coconut flakes, for garnish (optional)

INSTRUCTIONS

First, 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.

Second, 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.

Third, Saute for about one minute, then add in the diced onion. Cook for about 5 minutes, or until the onions are limp. Add in the lemongrass, ginger, thyme, and garlic. Continue to saute for another few minutes, then remove from heat.

Fourth, 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. Allow to cook for about 5 minutes, over low heat, or until the kale is tender.

Fifth, Serve hot and topped with a liberal amount of chopped cilantro and a sprinkle of coconut flakes!