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Black Lentil Sesame Coconut Soup Recipe

8 – 10 servings

Ingredients

  • 3 Cups Dried Black Lentils
  • 8 Cups Filtered Water
  • 2 Red Bell Peppers – roasted – deseed – destemmed – diced
  • 1/2 White Onion – diced
  • 3 Cloves Garlic – minced
  • 1/2 Toasted Sesame Oil
  • 1/4 Cup Dry White Wine
  • 2 Vegetable Bouillon Cubes - unsalted
  • 4 Carrots – sliced
  • 2 Cans Coconut Milk - full fat - gum free
  • 1/4 Cup Brown Rice Vinegar
  • 1/4 Cup Tamari Sauce - gluten free
  • 1 Tablespoon Lemon Juice - fresh squeezed
  • 2 Tablespoons Sea Salt
  • 1/4 Cup Toasted Sesame Seeds – for sprinkling on top Optional

Garnish options:

  • Roasted Red Pepper
  • Sesame seed
  • Green onions
  • Chives

Instructions

Roasted Peppers

  1. Roast peppers on the stovetop over medium-high heat. A gas stove works the best but it will work fine on an electric stove.
  2. Char the peppers on all sides turning with a pair of tongs.
  3. When good and charred, steam them for 10 minutes in a covered dish or a paper bag rolled shut to hold in the steam.
  4. Take a paper towel and rub off the char. It’s ok to leave a little of the char.
  5. De-stem, de-seed and remove skins of bell peppers and dice. Set aside.

Soup

  1. While peppers are roasting, add the onion to a 5 1/2 quart pot along with 2 tablespoons sesame oil.
  2. Sauté on medium heat for about 5 minutes or until transparent.
  3. Next, add the garlic and the carrots to the onions. Cook for about 6 more minutes or until garlic becomes golden.
  4. Add the wine and bouillon cubes.
  5. Mash the bouillon and cook for about 2 minutes or until wine is reduced to a syrupy.

  6. Add water and lentils then bring to a boil and turn down to medium-low for about 20 minutes.

  7. Or until lentils and carrots are soft.

  8. Add the red peppers, coconut milk, vinegar, tamari, lemon juice, and salt.

  9. Cook for about 10 more minutes to incorporate the flavors.