Dairy-Free Ezogelin Soup (Red Lentil Soup)

Instructions

1. 1Measure 1 cup of red lentils and rinse them thoroughly under cold running water until the water runs clear. Set aside.
2. 2Peel and finely chop 1 medium onion. Peel and dice 1 medium carrot into 1.27 cm pieces. Peel and dice 1 medium potato into 1.27 cm pieces.
3. 3Place a large heavy-bottomed pot on the stove and heat 2 tablespoons of olive oil over medium heat, about 150°C. Add the chopped onion and cook, stirring often, until it is softened and translucent, about 5 minutes.
4. 4Add the diced carrot and diced potato to the pot. Cook for 5 minutes, stirring occasionally, until they begin to soften slightly.
5. 5Add the rinsed 1 cup of red lentils, 6 cups of vegetable broth, 2 tablespoons of tomato paste, 1 tablespoon of dried mint, 1/2 teaspoon of red pepper flakes, 1/2 teaspoon of cumin, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to the pot. Stir everything together.
6. 6Increase the heat to high and bring the soup to a boil. Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer gently for 30 to 40 minutes. The soup is ready when the lentils and vegetables are very tender when poked with a fork.
7. 7Stir in 1 cup of coconut milk until fully combined. Heat the soup through gently for 2-3 minutes over low heat, but do not let it boil again.
8. 8Serve the Dairy-Free Ezogelin Soup hot.

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