Thai-Inspired Red Lentil Soup (GF, V)
This recipe from the second Thirteen Moons cookbook is so simple, flavourful, and filling.
Yield: 8 servings
2 tablespoons (30 mL) coconut oil
1 small white onion, finely diced
2 tablespoons (30 mL) cumin seeds
1 tablespoon (15 mL) ground coriander
¼–½ teaspoon (1–2.5 mL) cayenne
1 cup (250 mL) red lentils
4–5 cups (1–1.25 L) vegetable stock or water
1 (14-ounce / 398 mL) can coconut milk
2 tablespoons (30 mL) minced ginger
2 tablespoons (30 mL) lemon zest
5 tablespoons (75 mL) lemon juice (about 2 lemons)
Salt and freshly ground pepper, to taste
Handful of chopped cilantro, for garnish
1 avocado, diced, for garnish
Put the oil in a soup pot and heat over low heat, add the onion, cumin seeds, coriander, and cayenne and sauté until the onions are limp.
Add the lentils, stock, coconut milk, and ginger. Bring to a boil, and then reduce the heat and simmer, covered, for 30 minutes, or until the lentils are soft.
Stir in the lemon zest, lemon juice, salt and pepper, and a little of the cilantro.
Serve in individual soup bowls, garnished with the cilantro and diced avocado.