Immune-Boosting Coconut Ginger Lentil Soup
Servings: 4 people
Ingredients
- 2 tablespoons extra virgin olive oil
- ½ cup halved and thinly sliced shallot or 1 large shallot
- 1 cup thinly sliced carrot or 1 large carrot
- 4 garlic cloves minced
- 2 inch knob ginger peeled and finely grated
- 2 cups sliced shiitake mushrooms
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon white miso paste
- 1 tablespoon red curry paste *I like Mae Ploy Brand
- 1 teaspoon turmeric powder
- 1 cup dry brown lentils
- 4 cup vegetable broth
- 2 tablespoons coconut aminos
- 1 cup unsweetened full fat coconut milk
- 2 cups shredded kale
- 3 green onions thinly sliced on the diagonal, plus more for serving
- 2 tablespoons freshly squeezed lime juice or 1 lime
- Fresh cilantro leaves for serving
Instructions
- Heat the oil in a large pot or dutch oven over medium heat. Add the shallot, carrot, and garlic and cook, stirring, until the carrots are tender, about 4 minutes.
- Add the ginger, mushrooms, salt and pepper and continue cooking, stirring, until the mushrooms have softened, about 3 minutes. Add the miso, red curry paste, and turmeric and stir until well combined.
- Add the lentils, the broth and the coconut aminos and bring the soup to a rapid simmer. Once simmering, reduce the heat to a light simmer, about medium-low heat, cover and cook until the lentils are just tender, about 20 minutes.
- Uncover and stir in the coconut milk and kale. Cook, uncovered and simmer lightly until the kale has wilted, about 5 minutes.
- Remove from the heat and stir in the green onions and lime juice.
- To serve, ladle into bowls and top with more green onions and fresh cilantro. Enjoy!