Veggie Lentil Coconut Soup

Feeds 4-6 depending on hunger level

Ingredients:

• 2 cups green lentils

• 1 yellow sweet onion

• 3-4 cloves garlic, minced

• 1 Tablespoon Olive Oil

• 4 bell peppers (any color)

• 4 zucchini (peeled)

• broccoli florets

• 1 bunch of kale

• carrots

• celery

• 1 can unsweetened coconut milk or cream

• 6 cups vegetable broth

• 2 inch piece of fresh turmeric (fresh turmeric is available at Peoples Food Co-op in Rochester)

• 2 inch piece of fresh ginger

• Optional fresh cilantro

Cook 2 cups of green lentils as you prefer (we use instant pot). This step can be done ahead in batches and frozen to pull out and make this soup quicker. 

On stove, sauté yellow sweet onion and a few gloves of garlic on low-medium heat with extra virgin olive oil; cut and add 4 bell peppers, 4 peeled zucchini, broccoli florets, kale, carrots, celery, and any other desired veggies. Saute until mostly tender on low heat, covered and add vegetable broth if needed to avoid burning.

Add 1 can of unsweetened canned coconut cream or canned coconut milk to a large soup pot, add 2 large containers of vegetable broth. Heat on low.

Shred a 2-inch long piece of fresh turmeric (easier when taken out of freezer) and 2 in long piece of ginger (also out of freezer- easier to shred). When broth coconut mixture is heated, add veggies and lentils and salt and pepper to taste. Add ginger and turmeric. Heat and serve immediately.

We like chopping organic fresh cilantro on top and serving with naan or bread of choice, sometimes with a hearty side salad with nuts and cheese if needed.

From the kitchen of Julia Brown-Ferrero