But not today.
We loved this soup. I got the recipe here, but tweaked it to fit us. Feel free to use the original if you'd rather use the true coconut milk. I like to use the faux coconut milk because it let me enjoy the creamy-ness and the coconut taste without all the extra fat and calories that the coconut milk (even the lite version) offers.
This was more subdued than I anticipated with all the flavors in there, but I loved it and everyone raved. Always a good sign. If you did want more "oomph" I would just up the spices and garlic.
The other really nice thing about this soup is that you can stretch it by adding a little brown rice. I made 3 cups of brown rice and that allowed all of us to enjoy it twice!
Red Lentil Coconut Soup
- 2 cups red lentils
- 1 yellow onion, chopped
- 1 red bell pepper, chopped
- 1 T grated fresh ginger, or 1 t powder
- 2 t minced garlic
- 1 T curry powder
- 1/2 t cinnamon
- 1/3 c tomato paste
- 1 1/2 c almond milk
- 1 1/2 t coconut extract
- 4 c water
- 3 c vegetable broth
- 1 can chickpeas, rinsed and drained
- 1 T lime juice
- Salt to taste
- 3 c cooked brown rice (opt)
-- Add the garlic, ginger, spices and tomato paste. Stir for 2-3 minutes.
-- Add the liquids, lentils, and chickpeas.
-- Simmer, uncovered, for 25-30 minutes. Until the lentils are soft. Add the lime juice and stir.