Ask and you shall receive.
How I lived so long without Shalimar in my life each week is beyond me. But after having dinner there last Friday for date night, I was craving more Indian flavors. Along came this soup, a combination of a few recipes that I found online in a basic search. I kept it simple spice-wise a) because I didn’t have everything in my pantry and b) I didn’t want to spend a fortune on spices that I may not like cooking with at home. This is super tasty, vegan and perfect for the autumn temperatures.
Spicy Lentil and Coconut Soup
- 1 1/2 cups rinsed lentils, I used French (my favorite)
- about 6 cups of liquid (veggie stock or water)
- about 2 tsp curry powder
- coconut oil
- 1 large yellow onion
- 2 stalks of lemongrass
- sea salt
- about 1/2 tsp cardamom (this I picked up at Honest Weight, only a teaspoon because I was unfamiliar with the taste)
- about 1/2 tsp cinnamon
- red pepper flakes, to taste
- just over a cup of coconut milk
- lemon juice
- swiss chard
- toasted coconut flakes, optional
- chopped cilantro, optional
In a soup pot, add the lentils, curry powder and stock/water. Bring to a boil, then turn down to a simmer and let the lentils do their thing for about twenty minutes.
Meanwhile, saute the onions in coconut oil until they are slightly brown (about ten minutes). Add the lemongrass, salt, red pepper flakes, cardamom, and cinnamon and mix until fully coated for about a minute or so. *Note about the lemongrass: this was my first time using it. In the future, I’m going to put it into a spice pouch and remove it because it was a little too crunchy for my liking in the end. Add the onions to the lentils and stir in, keeping it at a simmer.
Add the coconut milk and swiss chard (any green really) and mix thoroughly. I used the coconut milk that we drink on a daily basis in our shakes which is light, but I think the heavier, the better. But really, I can’t complain with the result. Also, I used up almost all the swiss chard from our delivery (about 6 cups); add less if you aren’t a fan of a green green soup. Once the greens are wilted, season with salt/lemon juice to taste and serve with toasted coconut and cilantro on top.
I know, I know. Not the most glamorous food shot but let me tell you, this was my leftover lunch today and I couldn’t wait to dive in! The beau loved it. I loved it. And a co-worker said it smelled phenomenal! I must say, this was my first time adding coconut milk to any soup and my verdict is that it won’t be my last. I hope you all enjoy it as much as we did.
And yes, it is Wednesday. And yes, I am skipping the scale because I had a little splurge last night- but that’s another post coming.