Nick’s coconut-lentil soup
- 2 yellow onions
- 4 cloves garlic
- 2 tbsp cooking oil (grape seed, veggie, olive)
- 2 cups lentils (I use the little red ones, but whatever)
- 2 cans coconut milk
- 1.5 tsp cumin
- 4 tsp chili powder
- 4 tbsp green curry paste
- 6-8 cups stock
- OPTIONAL: greens (spinach, etc.)
- OPTIONAL: 1/4-1/2 tsp cayenne pepper
- OPTIONAL: hot sauce for serving (I like green sriracha)
NOTES: I use 2 tbsp Better Than Bouillon No Chicken to make the stock, but other veggie or chicken stock would also work
1) Chop the onions and garlic (I use a food processor)
2) Sautee garlic & onions on medium heat in the cooking oil until soft, 5-10 minutes
3) Add all non-optional ingredients and, if using, cayenne
4) Bring to a boil
5) Cover and turn heat to low
6) Simmer 30-45 minutes, until lentils are soft
7) If using greens, add 10 minutes before you anticipate lentils are done
8) Serve
9) Go on with your life
