Red Lentil and Coconut Soup with Ginger and Black Rice
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Ingredients
  • 2-1/2 cups red lentils, rinsed
  • 2 Tbs. coconut oil
  • 2 onions, chopped
  • 2 carrots, chopped
  • 2” piece of ginger, minced
  • 1 Tbsp chopped garlic
  • 2 tsp turmeric
  • 2 tsp curry powder
  • 4 tsp cumin
  • 4 tsp black mustard seeds
  • Minced Cilantro stems from 1 bunch of cilantro
  • 1 qt. coconut cream
  • 8 cups water
  • 4 tsp salt
  • 2 cups baby spinach
  • 2 cups cooked black rice
  • 4 limes
  • Nanami Togarashi (Japanese ground red pepper with sesame seeds)
  • Cilantro or parsley for Garnish
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Instructions
  1. Rinse the lentils and cover them with cold water. Then, set aside. Meanwhile, in heavy pot, sauté the onions and carrots in coconut oil for 5 minutes
  2. Add garlic and ginger, along with the turmeric, curry powder, cumin, mustard seeds and cilantro stems. Sauté for 5 more minutes, stirring constantly.
  3. Drain the lentils and add them to the pot.
  4. Add the coconut cream, salt and water.
  5. Bring to a boil and then reduce heat to a simmer. Cook for 30-40 minutes until lentils are soft and soup is creamy.
  6. Right before serving, add the spinach leaves. Then, spoon soup into bowls, and add a spoonful of black rice in the middle.
  7. Garnish with cilantro or parsley. Serve with a lime wedge on the side. Adjust for salt and spices to taste.
Recipe by iEatGreen at https://www.ieatgreen.com/red-lentil-and-coconut-soup-with-ginger-and-black-rice/