Lentils have a wonderful nutritional content, are low in calories and are a versatile food to incorporate in your diet. They are a staple in Asian countries, specifically India. Lentils are rich in protein, vitamin B6, vitamin K, iron, magnesium, potassium, and zinc, just to name a few. This can be prepared as a vegan comfort food – it is flavorful and very satisfying.
Prep Time: 5 minutes
Cook Time: 20 minutes
Ingredients:
1 pkg of red lentils
Carton of vegetable broth – you also can use bone broth
or chicken broth
1 large onion
4 garlic cloves
Small piece of ginger
2 tbsp olive oil
1 tsp of turmeric
½ tsp of coriander
½ tsp of cumin
½ tsp of curry powder or garam masala
1 can of coconut milk
Salt, pepper
Fresh cilantro
Cashew nuts
Red chili peppers
2 cups baby spinach
2 tbsps of Greek yogurt
Instructions:
1. Peel the onion, garlic and ginger – chop/slice them fine
2. Heat the olive oil in a saucepan. Add onions, garlic and ginger along with the other spices and seasonings. Saute for about 5 minutes, stirring it.
3. Add the broth and lentils, bring to a boil, then reduce heat and let it simmer for about 15 minutes.
4. When the lentils absorb most of the liquid, stir in the coconut milk.
5. Season with black pepper and salt to your liking.
6. Add water till you are satisfied with the consistency.
7. Throw in the baby spinach, cook for 3 minutes
8. Garnish with fresh cilantro, toasted cashew nuts and red chili peppers.
9. Add a dollop of Greek yogurt, if desired
10. Serve with naan bread or with rice, a side salad or a sandwich.
I love this soup.