I love anything that has anything to do with soups and stews. I’m a Vata dominant, If you’re into Ayurveda you know what that means, if you’re not then simply put, more often than not I feel cold. In many parts of the world we’re gently approaching Spring, but it’s still not as warm as I like it to be. It’s almost that in between time, and a hearty soup is really one of the best ideas to keep your heart and soul warm and nourish your body.
I’ve got a sweet and simple recipe for a “Red Lentil & Lemongrass soup” that will exactly do that!
1 tablespoon coconut oil
1 large onion, peeled and chopped
2 cloves garlic finely chopped or pressed
1/2 tablespoon fresh ginger root, minced
1–2 drops Lemongrass oil
2 tablespoons tomato paste
2 carrots, peeled and chopped
2 tablespoons curry powder
½ teaspoon red pepper flakes
4 cups vegetable broth
1 can coconut milk
2 cups fresh tomatoes, chopped
1 ½ cup dried red lentils
2-4 handfuls baby spinach
Salt and pepper to taste
1- Heat coconut oil over medium heat; add onion, garlic, and fresh ginger. Cook until onion is translucent then add carrots and sauté five to seven minutes.
2- Add tomato paste, curry powder, and red pepper flakes; cook for another one to two minutes stirring constantly until all vegetables are coated and flavors combined.
3- Add vegetable broth, coconut milk, diced tomatoes, and lentils. Cover and bring to a boil on medium high heat; reduce to simmer (low heat).
4- Add Lemongrass essential oil and cook for approx. 30 minutes until lentils are cooked through. Season with salt and pepper to taste.
5- Add spinach and stir until wilted.
6- Garnish with one tablespoon fresh chopped cilantro and one tablespoon coconut cream
Oh and before I forget, lemongrass essential oil is on sale this month, so grab it while you can you’re going to use it for this soup.
Serves 8 – prep 30 min – cook 1 hour
Have questions about the oil? Email me: email@example.com