Coconut Lentil Soup
I adapted a Heidi Swanson recipe from her wonderful 101 Cookbooks blog (which you must check out, her recipes and her photos are amazing) - she herself adapted the recipe from the Esalen Institute Cookbook. Of course, as usual, adapt it so it works best for you and your taste-buds.
Ingredients:
Half a cup (or 100g) yellow split peas
Half a cup (or 100g)red lentils (masoor dal)
3 - 4 cups of filtered tap water
1 medium carrot, cut into 1/2-inch dice
1 small to medium sweet potato - peeled & diced
2 tablespoons fresh grated ginger
1 tablespoon good quality curry powder
1 tablespoon ghee (or coconut oil)
4-5 garlic cloves (diced)
1/3 cup (or 1.5 oz / 45g) raisins
1/3 / 80 ml cup tomato paste
1 can of full-fat coconut milk
About a teaspoon of fine grain sea salt (to taste)
4-5 crimini mushrooms - sliced
About 6-8 asparagus spears (especially in spring)
1 large collard green leaf (or two kale leaves) - finely chopped
one handful cilantro, chopped
a few coconut flakes - unsweetened (optional)
Add a squeeze of fresh lemon or lime (Vit C helps you absorb plant based iron)
How to:
Give the split peas and lentils a very good rinse in a sieve.
Place them in a nice large soup pot, cover with the water, and bring to a boil.
Reduce heat to a simmer and add the carrot, sweet potato and about half of the ginger that you've grated.
Cover and simmer for about 30 minutes, or until the lentils and peas are soft.
In a small pan over a low heat, "toast" the curry powder until it is quite fragrant - your kitchen will smell delicious. Watch it carefully and just warm it up. Put that aside for now.
Place the ghee/coconut oil in a saute pan over a medium heat, add the garlic, the rest of the grated ginger, and the raisins. Saute for two minutes stirring constantly with a wooden spoon, then add the tomato paste (if you are using it) and saute for another minute or two more.
Add a touch of the coconut milk to the saute and stir.
Add the toasted curry powder to the mixture and stir together very well.
Then add this to the simmering soup along with the coconut milk and the salt.
Simmer your soup, uncovered, for about 10 minutes. The texture will thicken up as it cooks. The kitchen will continue to emanate beautiful aromas. Take a little taste once every so often, just to check on it!
Add the sliced mushrooms, the asparagus and finely chopped leafy greens* (if you use a finer green, like spinach, put it in just at the very end of cooking time)
Simmer for about 10 minutes more, uncovered, stirring as needs be.
Gather your soup bowls, and ladle your yummy chunky soup on top.
Sprinkle some chopped cilantro on top.
If you fancy it, sprinkle a few unsweetened coconut flakes on top too.
Sit down, take a deep breath, inhale and smell the wonderful coconut aroma. Eat mindfully, smile, express gratitude. Yum!