Red Lentil and Coconut Soup with Ginger and Black Rice
- 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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- 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
- Add garlic and ginger, along with the turmeric, curry powder, cumin, mustard seeds and cilantro stems. Sauté for 5 more minutes, stirring constantly.
- Drain the lentils and add them to the pot.
- Add the coconut cream, salt and water.
- Bring to a boil and then reduce heat to a simmer. Cook for 30-40 minutes until lentils are soft and soup is creamy.
- Right before serving, add the spinach leaves. Then, spoon soup into bowls, and add a spoonful of black rice in the middle.
- 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/
3.5.3226