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Spiced Red Lentil and Coconut Soup- a recipe from The Best Ever Vegetarian Cookbook

January 9, 2014

If you like vegetarian cooking…or cooking PERIOD…you should buy this book.


I have carried this cookbook through college, single living, and marriage. It gives a brilliant breakdown of the health benefits of whole foods by type and food. The recipes are straightforward and delicious.

Today, I made this fantastic spiced red lentil and coconut soup. It serves four.

2 tbs oil (I used coconut)
2 red onions finely chopped
2 garlic cloves
1 red chile seeded and finely sliced (I substituted red chili paste -1tsp. I wanted it mild for kids)
1 inch piece fresh lemon grass. (I used 2tbs lemongrass paste made by gourmet garden- it’s usually in the produce section by fresh spices
1 cup red lentils (rinsed)
1 tsp ground coriander ( didn’t have it- so I omitted)
1 tsp paprika
1 can coconut milk (1 2/3 cups)
Juice of 1lime
3 scallions chopped
1 c finely chopped cilantro
Salt and fresh ground pepper

* heat oil in a large deep frying pan or Dutch oven. Add onions, chile, garlic, lemongrass ( unless using lemongrass paste-if so, add it with water and lentils later.) Sauté 5 minutes, stirring occasionally.

* add lentils and spices-including lemongrass paste if not using fresh raw lemongrass. Pour in coconut milk and add 3 3/4 c water and stir to combine. Bring to a boil, stir. Reduce heat and simmer 40-45 minutes or until lentils are soft and mushy.

* pour in lime juice. Add scallions and cilantro- reserving small amount of each for garnish. Season with salt and pepper as desired.


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