Recipe from Julia Hellerman of Julia’s Kitchen.
3 cups split red lentils
1 Tablespoon plus 1 teaspoon coconut oil for sautéing
2 medium onions, chopped
4-5 medium carrots, diced
4-5 stalks celery
3-4 cloves garlic, finely minced
1 strip kombu
1/4 cup curry powder
1/2 package creamed coconut, dissolved in a large measuring cup of hot water
1 inch ginger, grated (no need to peel!)
¼ cup tomato paste
3 cups chopped cauliflower
4 cups chopped spinach
sea salt and lemon or lime juice to taste
- Soak red lentils 8-12 hours in filtered water.
- Heat a large soup pot to medium heat.
- Add coconut oil and swirl around the pan.
- Add chopped onions and cook 5-6 minutes until translucent.
- Add chopped carrots and celery and continue to cook 4-5 more minutes.
- Clear a space in the center of the pan, add 1 teaspoon coconut, add minced garlic, and cook until fragrant, about 45 seconds.
- Meanwhile, drain and rinse lentils.
- Add lentils to cooked vegetables with water to cover by 3 inches and bring to a boil.
- Add asophoetida, and kombu and turn heat to a high simmer for about 20 minutes, or until lentils have started to break down, stirring often.
- Add the dissolved coconut cream, tomato paste, curry powder, and cauliflower, turn heat down, and continue to cook, stirring often, for 10 more minutes.
- Stir in the chopped spinach and season with salt and fresh lemon juice to taste.
- Enjoy as is or over cooked grains!
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