Lentil Soup à la Coconut Milk

In the Near East, archaeologist have found evidence that people ate lentils 9500 to 13000 years ago! One hundred grams (3.5 ounces) = 26 g of protein, plus there are lots of vitamins packed in those seeds.

Serves 4

1/2 cup (120 ml) chopped onion

1/3 cup (80 ml) chopped organic carrots

2 Tbs. (30 ml) olive oil

1 tsp. (5 ml) ground cumin

1/2 tsp. (2,5 ml) ground coriander

1 cup of lentils*

1/2 cup (120 ml) diced organic potatoes

3 cups (720 ml) organic vegetable broth

1 cup (240 ml) fresh-squeezed organic orange juice

1/4 cup (60 ml) coconut milk

2 Tbs. (30 ml) chopped cilantro or parsley

1. Sauté onions and carrots in the oil with the cumin and coriander. Stir often, about 4 minutes.

2. Add lentos, potatoes, broth, and orange juice.

3. Bring to a boil, reduce heat, and simmer about 40 minutes. 

4. Stir in the coconut milk and cilantro/parsley. 

Lentils come in many colors. 

*They are about the same in flavor.

1. Brownish lentils: mild earthy favor * cook in 20-30 minutes * use in soups
2. Greenish lentils: somewhat peppery flavor * longest to cook about 45 minutes * ideal for salads, casseroles, stuffing, and side dishes
3. Reddish lentils: sweetest and nuttiest flavor * cook in about 30 minutes * do get mushy when cooked * good for Indian dishes, casseroles, soups, in purées and thickener for a recipe
4. Yellowish lentils: similar to red lentils * add color to winter dishes
5. Blackish lentils: more expensive than brown lentils * stronger, earthly flavor
6. Whitish lentils: the hull of the black lentil is removed * much milder in flavor than the black lentils * use in Mexican dishes

entil

plant with seed pods>