Nick’s Coconut-Lentil Soup Recipe

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

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