This gingery Coconut Lentil Soup is a warm, feel-good winter soup that is as healthy as it is delicious. It’s a naturally gluten-free and vegan dinner recipe that will make keeping your resolutions easy.
- 2 tablespoons coconut oil
- 1 large onion, minced
- 1/2 cup finely minced ginger, packed
- 2 red bell peppers, chopped small
- 4 garlic cloves, minced
- 8 cups stock or water
- 2 cups beluga lentils
- 2 – 14-ounce cans coconut milk
- 1/4 cup almond butter
- 10 stalks of dinosaur kale (or 5 stalks of curly kale) stem removed and torn into pieces
- Heat the coconut oil in a large pot over medium-high heat. Add the onion and cook until transparent, about 3-4 minutes. Add the ginger, bell peppers, and garlic and cook until the peppers are soft, about 5 minutes.
- Add the stock or water and season with sea salt until it tastes a little too salty. (Once you add the coconut milk it will be seasoned perfectly.) Add the beluga lentils to the pot and bring to a boil. Reduce the heat, cover the pot, and let it simmer gently until the lentils are soft, about 25 minutes.
- Add the coconut milk and almond butter the pot and heat through. Use your blender or immersion blender to puree half of the soup.
- Add the kale and stir through. Serve with a swirl of coconut milk on top, if you’d like.