Coconut Lentil Soup

Ingredients

• 1 cup yellow split peas
• 1 cup red split lentils
• 7 cups water
• 1 medium carrot, diced
• 2 tbsp fresh peeled minced ginger
• 2 tbsp curry powder
• 2 tsp coconut oil
• 8 green onions, thinly sliced
• 2 cloves garlic
• 1/3 cup tomato paste
• 1 can coconut milk
• sea salt to taste
• handful cilantro chopped

Directions

• Wash the split peas and lentils under warm water and rinse until the water is no longer murky
• Place them in a large stock pot and cover with water and bring to a boil
• Reduce heat to a simmer, add the carrot and 1 tbsp of ginger
• Cover and simmer for about 30 min or until the split peas or soft
• In a small skillet heat coconut oil on low heat, add the curry powder, and brown lightly, then add the green onions, and the remaining ginger
• Saute for 2 min stirring constantly, then add the tomato paste and saute for another 2 minutes
• Add this mixture to the simmering lentils, along with the coconut milk, and the sea salt
• Simmer uncovered for 20 min to thicken the soup.  Add water if you like it to be a thinner consistency
• Garnish with green onions and cilantro and serve

Serves: 6

Prep time and Cook time: 45 min

Recipe courtesy of www.101cookbooks.com with adjustments made by me!

 

 

 

Baby Food – Brown Rice and Red Lentils

Ingredients

• 3 tbsp red lentils
• 2 tbsp brown rice
• 1/2 tsp extra virgin olive oil
• 1/2 cup water
• 1/4 tsp tumeric
• himalayan sea salt to taste

Directions

• Wash brown rice and red lentils until water is clear
• Boil with water, once water comes to a boil, reduce to a simmer and cook until rice is cooked and tender
• Add tumeric, himalayan sea salt and olive oil and mix well

Collards with Red Lentils

Ingredients

• 1 bunch collard greens – remove stems and chop in one inch ribbon slices
• 1 medium onion diced
• 3 cloves garlic
• 1 tsp coconut oil
• 1 tsp garam masala
• 1/2 tsp tumeric
• 1/4 tsp red chili powder
• 1 can (15 oz) diced tomatoes
• 1 cup red lentils
• sea salt to taste

Directions

• Heat coconut oil over medium heat in a large deep skillet.
• Add onion and garlic and cook 5 minutes or until onion is translucent.
• Stir in garam masala, tumeric, red chili powder and sea salt.   Cook 1 minute.
• Add tomatoes and their juices with 1/2 cup water and bring to a boil.
• Reduce heat to medium-low and stir in collards. Cover and simmer 10 minutes.
• In a medium pot combine lentils and 2 cups water and bring to a boil.
• Reduce heat to a simmer and cook about 15 minutes or until lentils are tender
• Stir lentils into skillet with collards and serve.

Red Lentil Soup

Ingredients

• 2 tbsp coconut oil
• 1 large onion diced
• 2 garlic cloves minced
• 2 tbsp tomato paste
• 1 tsp ground cumin
• 1/4 tsp ground black pepper
• 1/4 tsp red chili powder
• 1/2 inch ginger minced
• 1/2 green chili minced (use less if you want it less spicy)
• 5 cups water
• 1 cup red lentils (see picture) (wash lentils in hot water until the water is clear)
• 1 large carrot peeled and diced
• juice of half lemon (use more if you want it more sour)
• sea salt to taste
• 3 tbsp chopped cilantro

Directions

• In a large pot, heat coconut oil over medium heat until hot and melted
• Add onion and garlic and sauté until golden
• Stir in tomato paste, green chili, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer
• Add water, lentils, carrot and ginger
• Bring to a boil, then simmer with lid covered
• Simmer until lentils are soft, about 30 minutes
• Take hand blender and pulse about 10 times – don’t fully puree
• Garnish with cilantro