Serves 6
Ingredients:
1.5 cups of dry green lentils, rinsed and soaked for at least 30 min
4 cups vegetable stock
3 tbs freshly squeezed lemon juice
2 stalks lemon grass, finely chopped
1 tbs fresh thyme
handful of fresh coriander, chopped
1 tsp cardamom
1 tsp tumeric
1/2 tsp curry powder
1/2 tsp cinnamon
1/2 tsp paprika
1/4 tsp nutmeg
1 tsp himalayan salt
1 tbs extra virgin coconut oil
1.5 cups coconut milk
3 kale leaves ( or you can use other greens), roughly chopped
1 cup coconut flakes, toasted
Place lentils, thyme, stock, tumeric and curry powder in a large saucepan and bring to the boil, reduce to a simmer and leave for 20 min. Heat coconut oil in a pan, add onions and sauté until translucent. Add lemon grass, cardamom, cinnamon, nutmeg, paprika and salt. Add the onion to the lentils and stir, keep the heat on a low simmer. Add the coconut milk and kale, simmer until the kale is wilted. Add the lemon juice, coriander and coconut flakes through the soup. Serve immediately.
tweaked re