|Prep Time||20 minutes|
|Cook Time||1 hour 30 minutes|
- 1 1/2 medium onions organic, yellow, finely diced
- 2 stalks celery organic, finely diced
- 3 carrots organic, cut into rounds
- 1 tablespoon coconut oil organic, extra virgin
- 2 bay leaves
- 3 to 4 cloves garlic crushed (1 tablespoon)
- 2 teaspoons ginger minced
- 2 teaspoons cumin ground
- 1 teaspoon coriander ground
- 1 teaspoon curry powder
- 1/2 teaspoon red chili flakes
- 1 cinnamon stick
- 2 teaspoons basil dried
- 1 1/2 cups lentils red, green or split peas, organic, if using green lentils or split peas, soak ahead of time*
- 1 quart vegetable broth organic, or chicken broth
- 2 cups water filtered
- 1 can coconut milk organic
- 1 small can tomatoes chopped, fire roasted
- 1 piece kombu seaweed
- 1 to 2 teaspoons salt to taste
- 2 to 3 tablespoons lemon juiced, to taste
- 1 (5 ounce) bag spinach optional
- 1/2 cup cashews optional, for garnish
- cilantro optional, for garnish, fresh chopped
- In a soup pot, saute onion, celery, and carrots in the coconut oil for about 5 minutes. Add the spices and saute another 5 minutes. Add lentils or split peas, broth or water, kombu, coconut milk, and tomatoes. Let it come to a boil, reduce the heat, and let simmer on low heat with a lid on for 1 1/2 hours, stirring occasionally. Taste for salt and lime or lemon juice.
- Before serving, add the spinach (if using), and let it wilt in the soup. Garnish with cashews and cilantro.
*You can soak the split peas or lentils in 6 cups filtered water for 8 to 12 hours to enhance the nutritional profile and improve digestability.
Copyright 2005, Brigitte Antonsen N.T.P., professional whole food chef, culinary educator, and nutritional therapist, Nature's Way Food. All Rights Reserved.