Hunkered down in a snow storm and decided to make soup with what I had on hand. Turned out fantastic and I thought I would share it with you. This recipe is a real winter pick-me-up. Warming garlic and cayenne are great for blood pressure, ginger and coconut are good for digestion, lots of antioxidants and vitamin C from tomatoes, carrots and lemon. Just what the doctor ordered in the midst of winter. And it's super cool that when you cook red lentils...they turn yellow. I serve this with herb bisquits. They're gluten free with a whole lot of "OMG that's good"! Let me know if you make it and how it turns out. Tag a photo at #theverdantplate on Instagram. Enjoy!
Red Lentil Soup. Miso. Preserved Lemon.
1 cup red lentils, rinsed
2 tablespoons coconut oil
1 small onion, small dice
1 small leek, rinsed and sliced
1/2 teaspoon salt
5 cloves garlic, minced (yup, I said 5...trust me)
3 carrots, small dice
2 tablespoons ginger, minced
1 tablespoon cumin
1 teaspoon smoked paprika
1/2 teaspoon cayenne
15 oz can fire roasted tomatoes, diced
4 cups vegetable stock
3 slices preserved lemon
1/2 cup coconut milk
1 tablespoon miso
- Sweat onions and leeks in coconut oil over medium for heat 5 minutes, or until translucent.
- Add garlic, ginger, carrots and cook 1 minute.
- Add spices and cook for 1 minute, or until fragrant.
- Add tomatoes, lemon, lentils and stock. Cover and bring to a boil.
- Reduce heat and simmer 30 minutes. Uncover and simmer 15 minutes, or until lentils are done.
- Add coconut milk and miso. Chop lemon slices and add stir back in.
- Serve with chives or parsley.
Note: Preserved/pickled lemons can be found at Trader Joe's, gourmet food stores and online. If you don't have them, no biggie, use regular lemon slices instead. If you are really motivated, you can do a quick pickle and get the same flavor :-) Shoot me a message if you want a recipe.