If I ever get to death row…what? It could definitely happen, that’s all I’m saying. I’m a pretty irritable person. Anyways, this is the meal I would ask for. No joke. Try as I might, I can’t figure out why it’s taken me this long to share my all-time favorite, favorite, favorite recipe! I’ve even made it several times since I started this blog in April. I’ve also made it for Todd’s family, who lives in Ohio, twice. While visiting, all us kids had to go on a grandadventure for ground cardamom. One of my favorite spices ever, I guess it’s just not that hot in Ohio. Instead of buying a bottle for $13 we ended up getting only the amount needed for the soup, from Whole Foods in the bulk section for a quarter. Man, I wish we had a Whole Foods up here in Alaska. Sad face.
In August, coconut milk, spices, and even lemongrass paste were trucked all the way to Turks and Caicos (I still haven’t posted any pics! Sorry!) That’s 22 hours of flight time from Alaska! Just to make this soup. It’s that good. I’d do anything for this soup. Okay? That’s the the reality of it.
I can’t say whatexactly it is that I love so much about it. Just all of it. The combination of such aromatic spices, creamy coconut milk and hearty lentils is just…the best damn thing ever. Throw in a little sweet (sugar), a little sour (lemon juice) and some greens of course (kale) and there you have it. The best meal eva.
Creamy Spiced Coconut Lentil Soup
By Katie Henry – Produce On Parade
This soup is the best thing I’ve ever eaten. The combination of beautiful aromatic spices like cardamom and cinnamon, creamy coconut milk, and hearty lentils is just perfect. There’s a subtle sweetness, a little zestiness from lemon, and a healthy dose of kale for additional fiber and protein.
- 1 ½ cup dry red lentils
- 5 cups vegetable broth
- 1 Tbsp. coconut oil
- ¾ tsp. ground turmeric
- ¾ tsp. curry powder
- ½ tsp. ground cardamom
- ½ tsp. ground cinnamon
- sprinkle of crushed red pepper
- pinch of fresh ground nutmeg
- 1 large yellow onion, diced
- 1 Tbsp. fresh lemongrass paste (or 2 stalks)
- 1 tsp. fresh ginger paste (or minced ginger)
- 2 tsp. dried thyme
- 1 garlic clove, minced
- 1 15 oz. can of full-fat coconut milk
- ½ small bunch of kale, de-stemmed and chopped
- 1 small lemon, juiced
- 1 Tbsp. vegan sugar
- ½ tsp. kosher salt
- ½ cup cilantro, chopped
- coconut flakes, for garnish (optional)
- In a large soup pot, combine the lentils and vegetable broth and bring to a boil over high heat, stirring occasionally. Once boiling, reduce to a simmer and allow to cook for about 20 minutes, or until the lentils are tender.
- Meanwhile, heat the coconut oil over medium-low in a large saute pan. Add in the turmeric, curry, cardamom, cinnamon, crushed red pepper, and nutmeg.
- Saute for about one minute, then add in the diced onion. Cook for about 5 minutes, or until the onions are limp. Add in the lemongrass, ginger, thyme, and garlic. Continue to saute for another few minutes, then remove from heat.
- Add the coconut milk as well as the cooked onions to the lentil mixture and stir. Now, stir in the chopped kale, lemon juice, sugar, and salt. Allow to cook for about 5 minutes, over low heat, or until the kale is tender.
- Serve hot and topped with a liberal amount of chopped cilantro and a sprinkle of coconut flakes!
Yield: 6 servings
I buy my canned coconut milk here.
It’s only $2.20 per can vs $4 per can at my local grocery store Fred Meyer!