Coconut & Red Lentil Soup - Sole to Soul Coaching

Coconut and Red Lentil Soup

INGREDIENTS:

1 1/2  TBS cumin seeds

1 TBS coriander seeds

1/2 TBS Black Pepper

2 TBS Olive Oil

1 Small Onion – diced

1 1/2 cups red lentils

4 to 5 cups vegetable stock (or water)

One 12-ounce can coconut milk

2 TBS minced or grated (not zested) fresh ginger

1/2 tsp sea salt

2 TBS lemon zest (1 lemon rind)

2 lemons, juiced (or 5 TBS bottled lemon juice)

1/2 bunch fresh cilantro, chopped, plus more for garnish

Avocado, diced (optional)

Garnish with parsley.

PREPARATION:

1. Toast cumin and coriander seeds in dry soup pot on medium heat for 2 minutes until you smell the robust aroma.  (this process releases the full flavor of the spice)
2. Add the olive oil, onion, pepper.  Stir consistently until the onion is golden and translucent.
3. Add the next 6 ingredients
4. Put on low heat, stir well, and cover.  Allow  to cook for about 30-35 minutes, striding occasionally, until the lentils have “melted”, meaning that they have lost their round shape and have softened.  You may need to add more water to get the desired thickness.
5. When soup is done, add the lemon zest, lemon juice and chopped cilantro.
6. Remove from heat and serve with diced avocado if using, and cilantro leaves.   FROM:  “Crazy Sext Kitchen.”