(Inspired from Deborah Madison’s recipe of Red Lentil and Coconut Soup)

Ingredients:

2-1/2 cups red lentils, rinsed

2 Tbsp coconut oil                                               

2 onions, chopped                                               

2 carrots, chopped

2” piece of ginger, minced                                   

1 Tbsp chopped garlic

2 tsp turmeric

2 tsp curry powder

4 tsp cumin

4 tsp black mustard seeds

Minced cilantro stems from 1 bunch of cilantro

1 qt. coconut cream or 2 cans of organic coconut milk

8 cups water

4 tsp salt           

2 cups baby spinach

2 cups cooked black rice

4 limes

Nanami Togarashi (Japanese ground red pepper with sesame seeds)

Cilantro or parsley for Garnish

Directions:                                                                                             

1. Rinse the lentils and cover them with cold water, then set aside. Meanwhile, in heavy pot, sauté the onions and carrots in coconut oil for 5 minutes.

2. Add garlic and ginger, along with the turmeric, curry powder, cumin, mustard seeds and cilantro stems. Sauté for 5 more minutes, stirring constantly.

3. Drain the lentils and add them to the pot.

4. Add the coconut cream, salt and water.

5. Bring to a boil and then reduce heat to a simmer. Cook for 30-40 minutes until lentils are soft and soup is creamy.

6. Right before serving, add the spinach leaves and spoon soup into bowls. Then, add a spoonful of black rice in the middle.

7. Garnish with cilantro or parsley. Serve with a lime wedge on the side. Adjust salt and spices to taste.