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Soup Season

The weather right here in Connecticut is going to dip into the 20’;s overnight this week…that indicates soup season has arrived. This week I experimented with a new recipe that was delicious. You can make it with chicken broth for a meat edition or use the Imagine No-Chicken broth to preserve it parve. Both way it’;s a hardy soup perfect for a cold day.

Red Lentil Coconut Soup
Serves 6-8
2 cups red lentils
one tablespoon coconut oil
1 chopped onion
one chopped red pepper
one tablespoon ginger
2 gloves garlic, minced
2 teaspoons garam masala
1 teaspoon curry powder
one/2 teaspoon cinnamon
1 one/2 teaspoons salt
1 tiny can tomato paste
7 cups chicken or vegetable broth
one can coconut milk
one can cooked white beans

More than medium heat, add coconut oil to a soup pan. Add onions and peppers and saute about 5 minutes right up until they have softened.

Include the garlic, ginger, spices, salt and tomato paste. Cook for another 2 minutes right up until mixture is toasty.

Include the broth, coconut milk, lentils and white beans. Cook uncovered for 25 minutes stirring occasionally.

Add far more salt to taste, take pleasure in!

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