|Coconut Curry Lentils|
The verdict: when it is cold outside, and you don't want to feel cold inside, you should eat this soup.
Coconut Curry Lentils
Serves about 4-6
|Coconut Curry Lentils in my Le Creuset|
2 Tbsp olive oil
1 large onion, diced
2-3 cloves of garlic, pressed
1/2 cup shredded unsweetened coconut
2 tsp dried thyme
1 tsp tumeric
1 tsp curry powder
1/2 tsp ground cardamom
1/2 tsp ground cloves
1/4 tsp red pepper
1/4 tsp cinnamon
1/8 tsp nutmeg
1 1/2 Lentils (I used a combo of red and regular. Always rinse and check for rocks!)
6 cups chicken or vegetable broth
14 oz coconut milk (1 can, and don't be afraid of the fat in regular one - the taste is way better)
8 oz fresh spinach, chard, or kale in pieces
3 Tbsp lime or lemon juice
Salt/Pepper to taste
Directions1. In a large Le Creuset or Dutch Oven, heat your olive oil on medium, and saute the onion, garlic, and coconut for about five minutes, or until the onions get very translucent and the coconut is nice and browned. The coconut will brown quickly, so stir often to prevent scorching.
2. Add in all the spices through nutmeg, and stir to coat and evenly incorporate it. You may need to add a bit more oil if you feel it is a little too dry at this point. Add in the lentils, and stir to coat. Let them saute for a minute or two.
3. Add in the broth, bring to a low boil/simmer, and let cook for approximately 30 minutes until the lentils are mostly soft.
4. Add the coconut milk and greens, and cook for around ten more minutes, basically until the lentils are thoroughly cooked and soft.