GOLDEN COCONUT LENTIL SOUP

I’ve made lentils with coconut milk several times, however this time I thinned it out to a soup to hold it light and made certain that highly spiced ginger took middle level. Turmeric gives this soup an exceedingly vibrant shade and an earthy flavor base, while rich coconut milk holds the flavors together and offers the soup frame (watery soup = no bueno).

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I selected now not to use any bouillon or broth for this soup because I wanted to preserve the flavors easy and fresh, however in case you need some thing with a touch extra intensity you could genuinely substitute a number of the water for vegetable or chicken broth (I sense like fowl broth would combo higher with the flavors, but vegetable broth can be used to preserve it vegetarian).

I piled a few fun toppings into this soup to make it a piece extra of a meal, however they’re absolutely non-compulsory. A easy piece of naan bread could also be high-quality. i found a few big unsweetened coconut flakes within the bulk packing containers at entire meals and toasted them up in a skillet to feature colour and texture. I additionally delivered a small scoop of jasmine rice to every bowl to give my mouth a bit greater something to bite on. Plus, lentils are rice are like peanut butter and jelly, you gotta have one with the alternative.

INGREDIENTS

• 1 Tbsp olive oil (or coconut oil) 
• 1 yellow onion 
• 2 cloves garlic 
• 1 inch fresh ginger (about 1 Tbsp grated) 
• 1/2 Tbsp ground turmeric 
• Pinch red pepper flakes 
• 2-3 carrots 
• 1/2 lb red or yellow lentils (about 1 cup) 
• 4 cups water 
• 13.5 oz can coconut milk 
• 1/2 Tbsp salt (or to taste) 

TOPPINGS (OPTIONAL)

• 1/3 cup large, unsweetened coconut flakes 
• 1/4 bunch cilantro 
• 2 cups cooked jasmine rice 

INSTRUCTIONS

1. Add the olive oil to a large pot. Dice the onion, mince the garlic, and grate or mince the ginger (I use a small-holed cheese grater). Sauté the onion, garlic, and ginger in the olive oil over medium heat for 2-3 minutes, or until the onions are soft and transparent. While the onions, garlic, and ginger are sautéing, peel and slice the carrots.
2. Add the turmeric and red pepper to the pot and sauté for a minute more. Add the carrots to the pot, sauté for a minute more, then add the lentils and water. Place a lid on the pot, bring it up to a boil over high heat, then turn the heat down to low and simmer for 20 minutes.
3. Toast the coconut flakes while the soup simmers. Add the coconut flakes to a dry skillet and place it over medium-low heat. Stir continuously as the flakes heat until they are about 50% golden brown (1-3 minutes). Remove the flakes from the hot skillet immediately to stop the toasting process.
4. After 20 minutes the lentils should be soft and broken down. Stir the coconut milk into the soup. Use an immersion blender or carefully blend the warm soup in small batches until about half of the soup is puréed (or all of it if you want it completely smooth). Once blended, begin adding salt, 1/2 tsp at a time, until the soup is properly seasoned. I used 1.5 tsp or 1/2 Tbsp of salt. Also adjust the red pepper flakes, if desired.
5. To serve the soup, ladle about 1.5 cups into a bowl and top with 1/2 cup cooked rice, some fresh cilantro leaves, and a sprinkle of toasted coconut flakes.

Recipe From : https://www.budgetbytes.com/golden-coconut-lentil-soup/?utm_content=buffer90914&utm_medium=social&utm_source=pinterest.com&utm_campaign=budgetbytesbuffer