Lentil Soup with Coconut Milk

Ingredients

• 1 cup Brown or Green Lentils
• 6 cups Vegetable Broth
• 1 can Coconut Milk
• 1 cup Carrot
• 1/2 cup Celery
• 1/2 cup Onion
• 2 cloves Garlic
• 1/2 teaspoon Turmeric
• 1/2 teaspoon Cumin
• 1 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 2 tablespoons Olive Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Measure 1 cup of brown or green lentils into a fine-mesh sieve and rinse them thoroughly under cold running water until the water runs clear. Set the rinsed lentils aside.
2. 2Place a large heavy-bottomed pot on the stove over medium heat (176.7°C / 175°C). Add 2 tablespoons of olive oil and let it heat until it shimmers, about 1 minute.
3. 3Add the 1/2 cup of onion, 1 cup of carrot, and 1/2 cup of celery to the pot. Cook, stirring occasionally, until the vegetables have softened, which should take about 5 to 7 minutes.
4. 4Add the 2 cloves of minced garlic, 1/2 teaspoon of turmeric, and 1/2 teaspoon of cumin to the pot. Stir constantly for 1 minute until fragrant, being careful not to burn the garlic.
5. 5Pour the rinsed 1 cup of lentils and 6 cups of vegetable broth into the pot. Increase the heat to high and bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 30 to 40 minutes, or until the lentils are tender when pierced with a fork.
6. 6Stir in the 1 can of coconut milk until fully combined. Continue to simmer gently for another 5 minutes to allow the flavors to meld. Stir in 1 teaspoon of salt and 1/4 teaspoon of black pepper.
7. 7Serve the lentil soup hot.

Substitutions

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