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Coconut Basil French Green Lentil Soup - CaliZona

6 - 8 Servings

Ingredients

  • 2 Cups French Green Lentils
  • 8 Cups Filtered Water or vegetable stock
  • 2 Tablespoons Coconut Oil
  • 1/2 Onion - diced
  • 2 Cloves Garlic - minced or pressed
  • 1/3 Cup Dry White Wine - or water
  • 1 Vegetable Bouillon Cube - unsalted omit if using vegetable stock
  • 1 Tablespoon Turmeric
  • 1 Teaspoon Thyme
  • 1/2 Teaspoon Garam Marsala
  • 1 Teaspoon Paprika
  • 1/2 Teaspoon Cayenne Pepper
  • 1 Can Coconut Milk - full fat - preferably guar gum free
  • 2 Cups Fresh Basil - or to taste - minced
  • 2 Cups Cilantro - or to taste - minced
  • 2 Cups Kale - about 6 leaves - rib removed thinly sliced (optional)
  • 2 Tablespoons Fresh Squeezed Lime Juice - or to taste
  • 1 Tablespoon Sea Salt - or to taste
  • 1/4 Teaspoon Black Pepper - or to taste

Garnish options

  • Chili Oil
  • Chili Flakes
  • Cilantro

Instructions

  1. Measure, sort and rinse lentils until the water runs clear. Set aside.
  2. In a 5 1/2 quart pot, heat the coconut oil over medium heat.
  3. Add the onions and cook until they become soft. (about 5 minutes)
  4. Next, add the garlic and stir until it just begins to brown then add the wine and bouillon cube.
  5. Reduce until syrupy.
  6. Next, add the water and lentils to the onions and bring to a boil then reduce to medium-low.
  7. Cook until lentils are soft. (about 20 minutes)
  8. When the lentils are cooked, add the spices, coconut milk, basil, cilantro, kale, lime, salt and pepper.
  9. Cook for another 10 minutes, or until hot.