A healthy vegan soup made with red lentils, coconut milk, and butternut squash. Serve over hot cooked rice.
Ingredients
2 cups red lentils (or yellow split peas), sorted and rinsed well
1 onion, diced
6-8 cups vegetable broth (can also use chicken broth or water), add less for a thicker soup
2 cups diced pumpkin or butternut squash
1 can full fat coconut milk
1 Tablespoon lemongrass paste
1 Tablespoon fresh ginger, finely grated (use a microplane)
1 Tablespoon fresh garlic
1 Tablespoon curry powder (or to taste, some powders and pastes are spicier than others)
2 kaffir lime leaves, fresh or frozen (or strips of lime zest)
salt, to taste
a little sugar
fresh cilantro, garnish
sliced green onions, garnish
sliced green or red Thai chiles, garnish
hot cooked rice, for serving (optional)
Instructions
Place lentils, onion and vegetable broth in a 3-4 quart pot. Bring to a simmer, cover and cook until lentils start to soften, about 15-20 minutes. Add the diced squash, coconut milk, lemongrass paste, ginger, garlic, and kaffir lime leaves. Season well with salt, to taste. Bring back to a low simmer and cook until the lentils have completely broken down and squash is tender. Taste and adjust any seasonings as desired. Add a pinch of sugar.
To serve, ladle soup over hot, cooked rice and garnish as desired.
Recipe by Cafe Johnsonia at https://cafejohnsonia.com/2013/08/coconut-lentil-soup-with-lemongrass-and.html