Coconut Lentil Soup

I cannot compete (nor do I want to) with the beautiful pictures and message of this meal.  So, PLEASE, check out Ashley’s post about feeding South African children on Not Without The Salt.  There is one more day to donate to her wonderful cause!  So many are hungry – but our eyes and ears have become numb to it.  As you sift around in your cupboards, thinking of what to make for dinner, consider those who have nothing to sift through.

2 Tbsp olive oil

1 large onion, diced

1 large carrot, diced

1 celery stalk, diced

1 red pepper, diced

4 garlic cloves, roughly chopped

salt & pepper

1 teaspoon ground coriander

2 bay leaves

pinch chile flake

2 tablespoons tomato paste

1 can (14 ounces) coconut milk

3/4 cup black Beluga lentils (I’m sure other types would be fine, you may have to adjust the amount of water and cooking time)

2 cups water

Plain yogurt

Heat the oil over medium-high heat in a large pot or Dutch oven. When the oil is shimmering add the onion, carrot, celery and red pepper along with a pinch of salt. Saute until the vegetables are tender and lightly golden, 7 to 10 minutes. Add the garlic, coriander, bay, chile flake and a few grinds of black pepper. Continue to saute for 3 minutes until fragrant and the garlic softens. Stir in the tomato paste and coconut milk. Scrape up the browned bits from the bottom of the pan then stir in the lentils. Add the water and 1 teaspoon kosher salt, bring to a boil then cover and reduce the heat to low. Simmer for 20 minutes, remove the cover and continue to simmer for 10 minutes or until the lentils are tender. Taste and adjust seasonings.

Garnish with fresh cilantro, shaved radish and a drizzle of olive oil or unsweetened yogurt. To our family, the yogurt MADE the soup come alive – highly recommend!!

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