Coconut Cream of Lentil Soup

The flavors in this soup are bright and earthy. The coconut milk gives a silky texture and despite it being vegan, a bowl of this soup feels indulgent. This is the grounding food I reach for in January; nourishing, simple and warm. I like to use an immersion blender because it leaves some texture but if you want it perfectly smooth, a high power blender will do the trick. Not just a garnish, the curry yogurt adds flavor, tang and color so don’t skip it!

Ingredients 

For the Soup:

1 thumb (2 inch piece) ginger, peeled

3 cloves garlic, peeled

1 onion, leek or shallot, roughly chopped

1 cup lentils

1 can unsweetened coconut milk

1 tbsp of cumin seeds (or 2 tsp cumin powder)

2 tbsp coconut oil, ghee, or any neutral oil

4 cups water, chicken broth, or vegetable broth

1 bunch of spinach or chard, chopped

1 small bunch cilantro, chopped (reserve some for garnish)

4 tbsp lemon juice

Salt & pepper

1 cup white or brown rice

For the curry yogurt:

1 cup plain yogurt (can be vegan or Greek yogurt)

¼ tsp salt

½ tsp curry powder

1 tbsp lemon juice

Instructions

Toast cumin seed or powder on low heat in a dry pan until they become fragrant

Peel and chop the aromatics (onion, garlic and ginger)

Heat soup pot on medium heat and add oil 

Add onion and garlic, saute until veggies begin to soften

Grate ginger into the pot, stir

If using cumin seeds grind in a spice grinder, coffee grinder or mortar & pestle

Add cumin and lentils to pot, stir

Add water, coconut milk, 1 ½ tsp salt and a few cracks of pepper to pot

Cover and bring to boil then reduce heat to a simmer and cook until lentils are soft (about 20-30 minutes)

Cook rice (follow instructions on package)

Use a immersion blender to puree soup until smooth 

Add greens to pot and cook on low until wilted

Turn off heat, add lemon juice and cilantro

Combine all the ingredients for the yogurt in a bowl

Serve over rice, top with curry yogurt and garnish with remaining cilantro