Coconut Lentil Soup

V GF

Serves 10 

Kid tested and approved, this vegan and gf soup is a family favorite.

You will need a large dutch oven or pot, bowl, saucepan, food processor, knife,cutting board, measuring cup, strainer and ladle.

• 2 cups red lentils  

• 8 cups water

• 1 32 oz veggie broth

• 1 head of garlic

• 1 large yellow onion

• 2 inches peeled ginger

• 1 6 oz can tomato paste

• 13.5 oz can coconut milk

• 4 carrots 

• 1 whole head cauliflower 

• 2 cups spinach 

• 2 tablespoons curry powder 

• ½ tablespoon salt 

• pepper to taste

• 1 tablespoon olive oil
  
  
  

In a strainer, add the red lentils and rinse.

In a large dutch oven or pot add the rinsed lentils and water; turn heat on to a medium.Place a bowl next to the pot on your counter with a cup or ladle next to it. You will use this to scoop off the white foamy layer that will come to the surface (this is starch being released into the water).

In a food processor (or you can chop away): peel and slice into quarters the onion, peel the ginger, and smash the garlic and remove the skin. Add these three ingredients into a food processor and blend into a paste for about five seconds.

In a separate pan, add olive oil and put the heat on low. Next, add the garlic/ginger/onion paste and saute for five minutes. Open the tomato paste and add to the pan; once the tomato paste is out of the can, fill the can with water and mix everything together. Once the garlic/ginger/onion paste is well incorporated add the coconut milk.

Back to the lentils: the color of the lentils should be a faded yellow; make sure to remove any extra starch before you add the liquids.

Add the veggie broth and then the coconut broth to the lentils. Add the curry powder, salt, and pepper; stir to combine. Lastly, chop  up the cauliflower, carrots, and spinach and add to the soup.

Let sit on the stove on a medium to low heat for the next 45 min