Coconut Lentil Soup
This is favorite among my vegan friends, and even meat-eaters will love the flavorful creamy soup and mouthwatering griddlecakes. Enjoy any chutney with other meals.
Ingredients: 2 cups red lentil
2 tbsp coconut oil
1/2 cup onion
1 clove garlic, minced
2 tsp fennel powder
2 tsp ground coriander
1 tsp fresh ginger, or ground ginger
1 tsp turmeric
1 tsp ground cumin
4 cups chicken broth, or vegetable broth
1 tsp Himalayan pink salt, or celtic see salt (or more)
1/2 tsp pepper, or more
2 cups Unsweetened coconut milk
4 cups baby spinach leaves
1 batch chickpea griddlecakes Directions: Simplified version for multi-cooker:
1. Put all ingredients inside multi-cooker and set for soup for 30 minutes.
2. Add coconut milk and greens.
3. Blend everything and serve.
Alternative recipe directions for those who has time to make it special for your family:
If you have time, soak the lentils for 30 minutes to 3 hours before cooking.
Rinse and drain the lentils until no more suds appear.
In a large pot over medium heat, heat the coconut oil.
Add the onion and garlic and saute for about 3 minutes, or until the onion is translucent.
Stir in the fennel powder, coriander, ginger, turmeric, cumin, and lentils, Saute for about 2 minutes.
Add the broth, salt, and pepper and bring to a boil.
Reduce the heat to low.
Cover and cook for 15 to 20 minutes.
Stir in the coconut milk and cook for 15 minutes, or until the lentils are soft.
Taste and adjust the seasoning if needed.
To serve: Place 1/2 cup of spinach in each bowl and ladle the soup over it. Serve warm with griddlecakes. I alternate spinach with boy-choke, lettuce, spring green mixes.