THAI COCONUT-LENTIL SOUP
4 servings
Ingredients:
1 ½ cups split red lentils
1 – 2 tablespoons olive or coconut oil
1 large yellow onion, diced
2 – 4 cloves garlic, minced
1 jalapeno, minced
1 – 2 inches of fresh ginger, peeled and minced
2 carrots, small dice
2 tablespoons red curry paste
½ teaspoon dried turmeric
1 teaspoon ground cumin
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon red pepper flakes (optional)
4 cups vegetable broth
1 can coconut milk
1 can coconut cream
1 heaping tablespoon almond butter
4 cups lacinato black kale, chopped
Sea salt and black pepper to taste
Fresh cilantro or scallions, finely chopped
Directions:
Rinse and drain the lentils. In a tall stockpot or a soup pot, heat the olive or coconut oil over medium heat. Saute the onion, garlic, ginger, jalapeno and a pinch of sea salt for 2 – 3 minutes or until the onion is translucent.
Add in the diced carrot and sauté for 2 – 3 minutes more. Add the red curry paste, turmeric, cumin, onion powder, garlic powder, cinnamon, nutmeg, and red pepper flakes. Saute for 2 – 3 more minutes.
Add the lentils, vegetable broth, coconut milk, coconut cream and almond butter. Cover and bring to a boil, reduce heat to low, and simmer for 10 – 12 minutes (or until the lentils are tender), stirring occasionally. When lentils are tender, stir in the chopped kale.
Season to taste. Garnish with fresh cilantro or scallions.