{recipe} Spiced Green Lentil Coconut Soup

Here in Northern California it’s been raining like crazy and the skies darken so early each afternoon. This kind of weather almost demands you make something nourishing and warm, with just a little bit of spice. This green lentil coconut soup fills the bill perfectly.

This soup can be made vegan if you use vegetable broth instead of chicken broth. It’s also free of dairy which is great for your lactose-intolerant friends. And it only takes about 30 minutes to make, from start to finish, despite offering the warmth and comfort of a dish that’s been simmering on the stove all day.

The creek on our land is usually dry, but with all this rain it’s actually running. I love the sound.

This is my favorite time of year, when the oak branches and the fence posts are covered in moss and lichens. So pretty!

RECIPE: Spiced Lentil Coconut Soup
serves 3-4

INGREDIENTS:

• 1 cup green lentils
• 4 cups chicken or vegetable broth
• 2 tsp ground turmeric
• 1 tsp fresh oregano leaves, chopped
• 3 Tblsp olive oil
• 1 medium onion, diced
• 1 large or 2 small cloves garlic, chopped finely
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cardamom
• 1 can (14 oz.) full fat coconut milk
• 2-3 handfuls (about 3-4 oz.) fresh spinach leaves, sliced into ribbons
• salt, pepper, and chili flakes to taste

METHOD:

• Put lentils, broth, turmeric, and oregano into a saucepan over high heat. Bring to a boil then reduce heat to low. Cover and simmer 20-25 minutes, until lentils are soft.
• Meanwhile, heat olive oil in a soup pot or large saucepan over medium low heat. Add onions and cook for 10-15 minutes, until onions are lightly caramelized. Add garlic and spices and cook about 30 seconds, until fragrant. Add coconut milk and spinach.
• Pour lentil and broth mixture into coconut mixture. Simmer for about 10 minutes to marry the flavors. Taste and season with salt, pepper, and chili flakes.