I have been craving a lentil soup with fresh and bright asian inspired flavors! The fresh ginger and turmeric are so warming and grounding in this soup. The squeeze of fresh lime at the end really brightens and enhances the flavors of this soup. We loved it so much we ate it for lunch and dinner this past Sunday!
Saute coconut oil, onion, garlic, ginger and tumeric in a stock pot and let sweat over medium heat. (3-5 Min) Since we are making our own broth, make sure you season all of your vegetables along the way. Add 1 Tsp of salt and 1 Tbsp of pepper. Add 2 chopped carrots and 5 chopped stalks of celery. Continue to let cook. (3-5 Min)
Next, add your kombu by breaking into pieces. These don’t need to be removed at the end since they will melt into the stock and become a noodle type texture. I also add 1/2 cup of water at this point to get the vegetables steaming. Allow to cook for another 10 minutes.
Add Lentils after vegetables are softened along with 1 tsp of salt. Add 8 Cups water and bring to a boil with the lid off. Once at a boil, reduce to a simmer and let cook with lid on for 45 min to 1 hour or until lentils are tender.
Next add your coconut milk and allow to finish simmering for 15-20 minutes. Finish with the juice from one lime and serve with lime wedges, cilantro and crushed red pepper (Optional).
- 5 Cloves Minced Garlic
- 1 Yellow or White Onion
- 1 Tbsp of Coconut Oil
- 3 Inch Knob of Ginger
- 2 Inch Knob of Tumeric
- 2 Large Carrots Chopped
- 5 Stalks Celery Chopped
- 2 Tsp Salt
- 1 Tbsp Pepper
- 2 4-inch sheets of Kombu (Emerald Cove)
- 2 Cups of Rinsed Green Lentils
- 1 Can Coconut Milk
- 1 Lime Juiced
- Cilantro/Lime Wedges/Crushed Red Pepper for Topping