Yellow Lentil and Coconut Milk Soup

Yellow lentils are packed with protein of 18 grams per cup and 15.6 grams of fiber, add coconut milk to it and you have a creamy flavorful soup. A burst of yogurt for added protein, turmeric, and cinnamon for anti-inflammatory benefits.

Quick night meal for meatless Monday or anytime you want a hardy and flavorful soup for dinner.

 

Soup:

2 cups yellow lentils, rinsed and soaked for 30 minutes.

2 bay leaves

3 cloves

Kosher salt and ground pepper

3 tablespoons of olive oil

1 tablespoon of sesame oil

1 large onion, finely chopped

1/4 cup minced cilantro stems

1 1/2 teaspoons turmeric

1 teaspoons cinnamon

Pinch of hot red pepper chilies

1 15-ounce can of coconut milk

Juice 1 large lemon, to taste

3 tablespoons chopped cilantro leaves

 

Finishing:

1/2 cup of rice

1 cup water

1/2 teaspoon turmeric

1/4 teaspoon cumin seeds and freshly ground pepper

1/2 cup yogurt

Large bunch of spinach stems removed, well washed

Rinse and soak the lentils for 30 minutes, drain and put them in a pot with 2 quarts of water, the bay leaves, cloves, and 1 1/2 teaspoons salt. Bring to a boil, then lower the heat to a simmer and cook, partially uncovered, while you prepare the onions.

In a saucepan add the olive oil over medium heat, then add the onions and cilantro stems. Cook, stirring frequently until the onions starts to color and soften for about 10 minutes. Add the spiced and 1/2 cup of the lentils liquid, and cook until the water has cooked away. Add the onion to the simmering lentils and continue cooking until both are very soft about 15-30 minutes. Remove the bay leaves and the cloves, then puree with an immersion blender or blender. Stir the coconut milk, lemon juice, salt, and season with pepper. Stir in the chopped cilantro.

To finish the soup, bring a cup of water to a boil in a saucepan, add the salt and rice. Give it a stir, lower the heat, and cover the pan. Cook until all the water is absorbed and the rice is tender. Combine the cumin and spices with the yogurt.

In your serving bowls add a generous handful of spinach and a large spoonful of rice. Ladle the soup over and add a dollop of spiced yogurt mix. Enjoy!

One thought on "Yellow Lentil and Coconut Milk Soup"

  1. gralion torile says:

    I’ve read several just right stuff here. Certainly value bookmarking for revisiting. I surprise how a lot attempt you put to make such a fantastic informative web site.

Leave a Reply

Your email address will not be published.

Follow by Email
YouTube
Instagram