This is the best soup for colder weather which we are finally having now at the end of October. I left the greens out of the photo as I recommend stirring them in at the end of the cooking to retain their bright green color.
Spicy Red Lentil Soup with Cilantro
Serves 6 to 8
2 teaspoons fennel seeds
2 teaspoons cumin seeds
2 teaspoons coriander seeds
1 Tb coconut oil
3 medium carrots, diced
2 celery stalks, diced
1 medium onion, chopped
4 garlic cloves, minced
2 teaspoons minced fresh ginger
1 small fresh Thai chili, seeded and minced
2 cups vegetable broth
2 3/4 cups unsweetened coconut milk
1 cup red lentils
Salt and freshly ground pepper
1 medium bunch kale, spinach or other leafy green, tough stems removed, chopped
1/2 bunch cilantro, chopped
- In a small skillet toast the spices until fragrant about 40 seconds. Cool and then grind to a powder in a spice grinder or coffee grinder.
- In a large saucepan heat the coconut oil over medium heat. Add the carrots, celery, onion, garlic, ginger and chili and saute until golden brown about 7 minutes. Season to taste with salt and pepper.
- Add the broth, coconut milk and lentils and bring to a simmer, cover the pan. Cook until tender, about 20 minutes. Add the kale and cover the pan, cook another 15 minutes. Season to taste and serve hot with the cilantro as garnish.