Its a cold rainy day today, the kind of weather you would expect in Autumn, or maybe even later winter, definitely not the type of weather you would think of in late June. Honestly, though, nothing surprises me in Washington anymore. This soup is a comfort food of mine, full of protein and fiber, and chock full of nutrients. Make this over rice for a more filling meal, or eat it as I am, as a soup.
Indian Spiced Coconut Lentil Soup
- 2 cups cooked Lentils (I used Green Sprouted Lentils from TruRoots)
- 2 Tbsp Vegetable Broth
- 1 onion, diced
- 1 garlic clove, grated
- 1 inch fresh ginger, grated
- 1 can diced tomotes
- 1 tbsp cumin
- 1 tbsp coriander
- 1 tsp turmeric
- 1 can coconut milk
Heat the broth in a pan and when it starts to steam, add the onions, cover and cook 3 minutes. Uncover and let it cook another minute, adding the garlic and ginger and stirring until it becomes fragrant. Drain a little bit of the liquid off the tomatoes, and add them into the onions.
While that’s cooking through, add the coconut milk to the cooked lentils, and heat it up over medium heat, about 5 minutes.
Add the onion/tomato mixture to the lentils/coconut mixture, and continue to cook over medium heat, uncovered, another 5 minutes. Season it with salt.