I tried this recipe during a recent vegan cleanse and it was
so good, I had none left over to freeze. Lentils pack such a protein punch and
this take on Indian dal is creamy and delicious. I have decided I enjoy
absolutely anything made with coconut milk. Any hot pepper could be substituted
for the Serrano, as well as any lentil. You can cut the cooking time in half by
soaking the lentils overnight.
adapted from Kris Carr
serves 8
1 ½ Tbsp cumin seeds
1 Tbsp coriander seeds
2 Tbsps olive oil
½ green Serrano pepper
1 small white onion diced
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1 ½ cups green lentils
4 - 5 cups organic, low-sodium veggie stock
1- 12oz. can coconut milk
2 Tbsp grated (not zested) fresh ginger
½ Tbsp black pepper
½ Tbsp sea salt
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2 Tbsp lemon zest (1 lemon rind)
2 lemons, juiced (5 Tbsp)
½ bunch fresh cilantro, chopped (& some for garnish)
to make your soup:
*toast cumin and coriander seeds in a dry pot over medium
heat for a few minutes
*add olive oil, pepper, and onion and stir until onion is
translucent
*add the next tier of ingredients
*put heat on low, stir well, and cover
*cook for 30-35 minutes
*when soup is done, add remaining ingredients
*remove from heat and serve
serving suggestions:
*with diced avocado
*with gluten-free or whole-grain seeded bread
