Do your health a favour this week and have this incredibly nutrient-dense soup. Lentils are packed with healthy protein, and vegetables of all colours are added right in the end so they don’t boil and lose any nutritional value. It also includes a little healthy fat from the coconut. The best part? It might be the best tasting soup I have ever had. Make sure to adjust the seasoning (with soy sauce and lime) in the end so it is perfect right before serving. Sprinkle a little extra coconut on top, and perhaps even a few cashew nuts. It’s a winner.
- STEP 1
- 1.5 cups dried green lentils soaked if needed according to package instructions
- 2 litres of water (more if needed)
- 2 tbsp organic vegetable stock ('Asian' flavoured if available)
- 3 tbsp tamari (or other gluten free soy sauce)
- 2 stems lemongrass
- 3 cloves chopped garlic
- 2 thumb sizes ginger, shredded
- ½ thumb size red chill, thinly sliced
- STEP 2
- 3 carrots, finely chopped
- 1 small red onion, thinly sliced
- 2 cups cherry tomatoes, halved
- STEP 3
- 1 red pepper, finely chopped
- 1 yellow/orange pepper, finely chopped
- 4 handfuls of fresh spinach, finely chopped
- 1 large bunch of fresh coriander, finely chopped (stems included).
- ¾ cup shredded coconut
- 2 lime
- Soak the lentils according to package instructions, then boil with all ingredients in step one above. Approximately 30 minutes, but follow package instructions again, as the lentils should be soft. Boil under lid, on medium to low heat. If you run out of water, add a little more as you go (taste then as you might want to also add a little more vegetable stock).
- When you have approximately five minutes left of the cooking time, add all under step two.Let it boil with the lentils for a few minutes, until you move over to step 3.
- Before serving add everything in step 3, including squeezing over the lime juice. Take a moment to adjust the flavouring - add more lime juice and more soy sauce perhaps. You can even add a little more shredded ginger for extra sting. Serve with more coconut on the side, more tamari and more lime and perhaps even a few cashew nuts.