Green Lentil Soup is Totally a Breakfast Food
... and if it's not, then it should be. Ganked shamelessly from this site, but majorly improved upon because that is how I roll, friends.
Give it a go!
Ingredients
3 tbsp butter or vegan butter substitute, if that's how you roll
1 yellow onion, diced
3 cloves' garlic, minced
3-5 shakes red pepper flakes (this will make it spicy - use 1-2 if you have a sensitive palette)
1 tbsp curry powder
8 cups vegetable stock (I used water + 2 1/2 Tbsp bouillon)
2 cups green lentils, rinsed
1/2 cup coconut milk
Instructions
- In a large soup-pot, melt butter over medium-high heat.
- Add diced onion, minced garlic, and red pepper flakes.
- Cook 3-7 minutes, or until the onion has gone translucent.
- Add curry powder and stir until it's evenly coated the onion.
- Add stock and stir, just 'cause you can.
- Rinse your lentils and add them in, too.
- Bring to a boil, then reduce heat to medium-low. You want the soup to be simmering, but not rolling-boiling.
- Cook, covered, for 30 minutes.
- Uncover and cook an additional 10 minutes.
- Remove from heat and stir in coconut milk. If you want the soup thicker, you can use an immersion blender to pulverize the lentils. Either way is good.
We had ours with crackers and an apple on the side, and it was PHENOMENAL. We didn't need a very big serving, either - maybe 1 1/2 cups each (custard cups) and we were full. Probably got 6 servings of that size out of it, which is just the best.
Enjoy!
Give it a go!
Green Lentil Soup is Totally a Breakfast Food
Ingredients
3 tbsp butter or vegan butter substitute, if that's how you roll
1 yellow onion, diced
3 cloves' garlic, minced
3-5 shakes red pepper flakes (this will make it spicy - use 1-2 if you have a sensitive palette)
1 tbsp curry powder
8 cups vegetable stock (I used water + 2 1/2 Tbsp bouillon)
2 cups green lentils, rinsed
1/2 cup coconut milk
Instructions
- In a large soup-pot, melt butter over medium-high heat.
- Add diced onion, minced garlic, and red pepper flakes.
- Cook 3-7 minutes, or until the onion has gone translucent.
- Add curry powder and stir until it's evenly coated the onion.
- Add stock and stir, just 'cause you can.
- Rinse your lentils and add them in, too.
- Bring to a boil, then reduce heat to medium-low. You want the soup to be simmering, but not rolling-boiling.
- Cook, covered, for 30 minutes.
- Uncover and cook an additional 10 minutes.
- Remove from heat and stir in coconut milk. If you want the soup thicker, you can use an immersion blender to pulverize the lentils. Either way is good.
We had ours with crackers and an apple on the side, and it was PHENOMENAL. We didn't need a very big serving, either - maybe 1 1/2 cups each (custard cups) and we were full. Probably got 6 servings of that size out of it, which is just the best.
Enjoy!
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