This is a flavorful soup with some serious spice.
My mom came to visit Robby and me for my birthday. It was a bit overcast so I made this soup to warm us up. I like to have an extra soup or salad available when guest come to stay. I love red lentils. They are so quick and easy to make and they lend a great flavor and texture to any soup. Not to mention, they are cheep and so very good for you!
Enjoy a nice glass of Sauvignon Blanc, Chardonnay, Rioja or a Borolo.
Recipe: 8 – 10 Servings
- 4 Cups Red Lentils
- 12 Cups Filtered Water
- 1/2 White Onion
- 3 Cloves Garlic
- 1 – 2 Jalapeño Pepper
- 2 Tablespoons Extra Virgin Olive Oil
- 1 Vegetable Bullion Cube (unsalted)
- 1/4 Cup Dry White Wine
- 4 Cups Cilantro
- 2 Cans Coconut Milk (full fat)
- 1/4 Cup Fresh Squeezed Lime Juice
- 2 Tablespoons Tamari
- 2 Teaspoons Fresh Ginger
- 2 Tablespoons Homemade Curry Powder or Simply Organic Curry
- 2 Teaspoons Dried Lemon Grass
- 2 Teaspoons Tumeric Powder
- 1/2 Teaspoon Cumin
- 1Tablespoons Sea Salt
- 1/2 Teaspoon Black Pepper
* Garnish with thinly sliced green onion and cilantro leaves
Measure and rinse the lentils until the water runs clear. In a large soup pot; add the lentils and water, bring to a boil then reduce to a simmer. Skim off the starch. Cook until lentils are soft. (about 15 minutes)
Dice the onions, mince the garlic and slice the jalapeño into thin slices (if you want it milder you will have to remove the seeds first)
In a 5 1/2 quart pot, heat 2 tablespoons of olive oil over medium heat. Add onions and garlic, stirring often, cook until soft and garlic begins to brown. Add bullion cube, jalapeño and wine, reduce until syrupy.
Add the coconut milk, cilantro, lime juice, tamari, ginger and all the spices to the 5 1/2 quart pot along with half of the lentils. Let simmer for 10 minutes then puree in a food processor or with a hand blender until smooth. Pour back in to the pot and add the rest of the lentils. Cook on medium-low heat to incorporate all the flavors. When hot it’s ready to serve.
Garnish with green onion and cilantro
Lentils have very high levels of soluble fiber and a good amount of insoluble fiber, which is a very good source of cholesterol-lowering fiber helps stabilize blood sugar levels giving you a steady steam of energy. A half-cup provides about a third of the daily requirements. Not only is the fiber good for your heart the amount of folate and magnesium is very beneficial for cardiovascular health. They are loaded with an impressive amount of blood-fortifying iron and when paired with a food containing vitamin C, like citrus fruits or peppers the iron is enhanced, which can also increase your energy. They are also a good source of potassium, calcium, zinc, niacin and vitamin K. They are truly a nutritional fountain of youth.