Coconut Lemongrass Red Lentil Soup

It's difficult to find a recipe that everyone in the family will eat. With two kids, aged 4 and 6, their palletes are somewhat limited. I am constantly on the lookout for healthy recipes that incorporate the veggies we receive in our weekly CSA (Community Supported Agriculture) share box. What's a CSA box, you ask? Well, each week my family receives a box of fresh vegetables from a local farm. At the beginning of the growing season, we purchase a share from the farm, which helps support the farm financially to purchase the seeds and supplies they need. In turn, we receive a bounty of the freshest, organically grown vegetables I have ever experienced. We are currently in our third year with this particular farm (information at end of post). I spent much of the first year combing Pinterest and the rest of the interwebs for recipes that would incorporate these newly discovered veggies (kohlrabi, anyone??).  We found lots of recipes we loved and a few we didn't.

Each week, our farm posts a list of the produce that will be available in that week's box. From there, I begin pulling the recipes that I plan to use for the week. I came across the recipe for Coconut Lemongrass Red Lentil Soup in the current issue of the doTERRA magazine. I had some leftover fresh spinach hanging around from the previous week, so I was thrilled to find a recipe that would use it.  You could just as easily use kale, chard or any other leafy green in place of or in addition to the spinach. 

This soup is perfectly creamy, spicy and savory. I added a bit of brown sugar at the end to sweeten it just a touch.  If you don't have lemongrass essential oil on hand, no worries! Use a bit of fresh lemongrass or omit it completely. This is a vegan recipe, but if you wanted to satisfy the meat eaters in your family, you could easily add thinly sliced chicken or pork.  

 

Coconut Lemongrass Red Lentil Soup by essential8  www.myessential8.com

Coconut Lemongrass Red Lentil Soup

Ingredients

2 T coconut oil

2 large onions, peeled and chopped

4 cloves garlic, finely chopped

1 T fresh ginger root, minced

1-2 drops lemongrass essential oil

4 T  tomato paste

4 carrots, peeled and chopped

4 T curry powder

1 t  red pepper flakes

8 cups vegetable broth

2 cans coconut milk

4 fresh tomatoes, chopped

3 cups red lentils

4-6 handfuls baby spinach

Salt and pepper to taste

 

Directions

  1. Heat oil over medium heat. Add onion, garlic and ginger. Cook until onion is translucent then add carrots and saute 5-7 minutes
  2. Add tomato paste, curry powder and red pepper flakes. Cook for another 1-2 minutes, stirring constantly until all veggies are coated and flavors combined.
  3. Add broth, coconut milk, diced tomatoes and lentils. Cover and bring to a boil over medium-high heat. Reduce to low heat and simmer.
  4. Add lemongrass EO and cook for approximately 30 minutes until lentils are cooked through. Season with salt and pepper.
  5. Add spinach and stir until wilted.
  6. Garnish with 1 T fresh cilantro and 1 T sour cream.

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Follow my CSA Recipe board on Pinterest for lots more great recipes that incorporate fresh seasonal produce. 

We purchase our CSA shares from Common Thread Farm in Madison, NY. For a list of available CSAs in your area visit http://www.localharvest.org/csa/

 

 

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