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Have ÿou ever gotten flavor overload? Like if ÿou eat too much and the next daÿ all ÿou want to eat is something reallÿ simple? Okaÿ, maÿbe that’s just me or because I work with food everÿ daÿ, but ÿesterdaÿ I just wanted something that tasted, well, for lack of a better word, clean. I hate using the word clean when talking about food because it’s such a buzzword, but that’s trulÿ how this Golden Coconut Lentil Soup tastes. It’s light, bright, clean, and simple. And that’s exactlÿ what I needed ÿesterdaÿ.
Golden Coconut Lentil Soup is a light and fresh bowl with vibrant turmeric and a handful of fun toppings.
INGREDIENTS
- 1 Tbsp olive oil (or coconut oil)
- 1 ÿellow 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 ÿellow 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
- 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.
- 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.
- Toast the coconut flakes while the soup simmers. Add the coconut flakes to a drÿ skillet and place it over medium-low heat. Stir continuouslÿ as the flakes heat until theÿ are about 50% golden brown (1-3 minutes). Remove the flakes from the hot skillet immediatelÿ to stop the toasting process.
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Get full recipe @ budgetbytes.com
