GOLDEN COCONUT LENTIL SOUP RECIPE
Golden
Coconut Lentil Soup is a light and fresh bowl with vibrant turmeric and a
handful of fun toppings.
INGREDIENTS
Ø 1 Tbsp olive oil (or coconut oil)
$0.13
Ø 1 yellow onion $0.32
Ø 2 cloves garlic $0.16
Ø 1 inch fresh ginger (about 1 Tbsp
grated) $0.13
Ø 1/2 Tbsp ground turmeric $0.15
Ø Pinch red pepper flakes $0.02
Ø 2-3 carrots $0.33
Ø 1/2 lb red or yellow lentils (about
1 cup) $1.35
Ø 4 cups water $0.00
Ø 13.5 oz can coconut milk $0.99
Ø 1/2 Tbsp salt (or to taste) $0.05
TOPPINGS
(OPTIONAL)
Ø 1/3 cup large, unsweetened coconut
flakes $0.16
Ø 1/4 bunch cilantro $0.10
Ø 2 cups cooked jasmine rice $0.38
INSTRUCTIONS
1.
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.
2. 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.
3. Toast
the coconut flakes while the soup simmers. Add the coconut flakes to a dry skillet
and place it over medium-low heat. Stir continuously as the flakes heat until
they are about 50% golden brown (1-3 minutes). Remove the flakes from the hot
skillet immediately to stop the toasting process.
4. After
20 minutes the lentils should be soft and broken down. Stir the coconut milk into
the soup. Use an immersion blender or carefully blend the warm soup in small
batches until about half of the soup is puréed (or all of it if you want it
completely smooth). Once blended, begin adding salt, 1/2 tsp at a time, until
the soup is properly seasoned. i used 1.5 tsp or 1/2 Tbsp of salt. Also adjust
the red pepper flakes, if desired.
5. To
serve the soup, ladle about 1.5 cups into a bowl and top with 1/2 cup cooked rice,
some fresh cilantro leaves, and a sprinkle of toasted coconut flakes.
Recipe from budgetbytes.com
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