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!
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