Recipe: Red Lentil and Coconut Soup

When there’s a chill in the air then soup is your best friend!

Warming soup is easy to digest, so you can have energy straight away to ward off the cold air. A steaming bowl of soup puts a glow in your cheeks and warms the heart!

Lentils are Nature’s gift – full of protein and fibre, low in fat and rich in iron. They are perfect fertility food and a great way to bring tasty and hearty meat-free dishes into your weekly meals.

Red lentils don’t require pre-soaking, so they are a quick and nutritious way to get a yummy dinner to the table, fast!

Health benefits of lentils

• Neutral thermal nature
• Strentghen the Kidney, astringe “Jing” (your reproductive power)
• Nourish the Heart, promote blood circulation, strengthen Yin & Yang of Heart
• Dry “Dampness” in the body (sluggishness, mucous issues, weight gain)
• Diuretic
• High in iron (green, brown and black lentils highest)
• Source of low-fat protein
• Lower cholesterol

Red Lentil and Coconut Soup

Serves about 4-6

• 1.5 cups of red lentils (picked over and rinsed until clear under running water)
• 1.5 litres water or vegetable stock
• 1 tablespoon turmeric
• 2 tablespoons olive oil
• 3 teaspoons good salt (Himalayan or unrefined sea salt)
• 2 tablespoons organic butter
• 1 large onion, peeled and finely chopped
• 2 teaspoons ground cumin (freshly toasted & ground if possible)
• 2 teaspoons mustard seeds
• 1 tablespoon coarsely grated fresh ginger
• 3 garlic cloves, crushed
• 1 bunch spinach leaves (washed and chopped)
• Shredded coconut and lime wedges to serve

1. Put the lentils into a soup pot with water or stock, add the turmeric, olive oil and salt and bring to the boil (if using commercial stock, omit the salt).
   Reduce the heat to a simmer, stir well, cover.
   Cook for about 20 minutes or until the lentils are soft and cooked through.
2. While the lentils cook, heat butter in a frying pan over medium heat and add the onion, cumin and mustard seeds.
   When the onion starts turning translucent, add the ginger and garlic, turn heat to low and, stirring occasionally, cook for about 15 minutes, until lentils are ready.
3. Add coconut milk and onion mixture to the lentils.
   For smooth consistency, puree with stick blender or in batches in blender or food processor.
4. Warm the soup through on low-to-medium heat.
5. Just before serving, wilt the spinach.
6. Add a ladle of soup to each bowl, drop in some spinach, then add another ladle and garnish with shredded coconut.
7. Serve with lime wedges.