Red Lentil Soup with Spiced Coconut Oil Recipe
Photo: Emily Kate Roemer
Serves 4
Ingredients
2 Tbsp. avocado oil
1 large yellow onion, chopped
3/4 tsp. kosher salt, plus a pinch, divided
2 tsp. sweet paprika
3/4 tsp. ground ginger
1/2 tsp. ground cumin
1 quart low-sodium vegetable stock
1 cup (7 ounces) red lentils
2 Tbsp. coconut oil
1 large garlic clove, minced
1/4 to 1/2 tsp. crushed red pepper flakes
2 Tbsp. chopped mint
1 cup canned diced tomatoes, drained
1 cup canned chickpeas, drained
4 large Swiss chard leaves, chopped, with stems removed
1/4 tsp. ground black pepper
Lemon wedges, for serving
Directions
Active time: 20 minutes
Total time: 55 minutes
In a large pot, heat avocado oil over medium heat. Add onion and 1/4 tsp. salt, cover, and cook, stirring a few times, until softened, about 5 minutes. Add paprika, ginger, and cumin and cook, stirring, until fragrant, about 1 minute. Add stock, 1 cup water, and lentils and bring to a boil. Cover and simmer over medium-low heat, stirring a few times, until lentils are soft, about 25 minutes.
Meanwhile, in a small skillet, heat coconut oil over low heat. Add garlic and red pepper flakes and cook until garlic is golden, about 1.5 minutes. Add mint and a pinch of salt and set aside.
Uncover pot. With an immersion blender, carefully puree soup (you can also use a standard blender, returning soup to pot after pureeing). Add tomatoes, chickpeas, and chard and simmer about 3 minutes to wilt chard. Season with pepper and remaining 1/2 tsp. salt. Ladle into bowls, spoon spiced coconut oil on top, and serve with lemon wedges.
Try This Instead of the spiced coconut oil, use extra-virgin avocado oil for a subtler flavor, or extra-virgin olive oil for a fruitier taste.
Ingredients
Directions
Active time: 20 minutes
Total time: 55 minutes
In a large pot, heat avocado oil over medium heat. Add onion and 1/4 tsp. salt, cover, and cook, stirring a few times, until softened, about 5 minutes. Add paprika, ginger, and cumin and cook, stirring, until fragrant, about 1 minute. Add stock, 1 cup water, and lentils and bring to a boil. Cover and simmer over medium-low heat, stirring a few times, until lentils are soft, about 25 minutes.
Meanwhile, in a small skillet, heat coconut oil over low heat. Add garlic and red pepper flakes and cook until garlic is golden, about 1.5 minutes. Add mint and a pinch of salt and set aside.
Uncover pot. With an immersion blender, carefully puree soup (you can also use a standard blender, returning soup to pot after pureeing). Add tomatoes, chickpeas, and chard and simmer about 3 minutes to wilt chard. Season with pepper and remaining 1/2 tsp. salt. Ladle into bowls, spoon spiced coconut oil on top, and serve with lemon wedges.
Try This Instead of the spiced coconut oil, use extra-virgin avocado oil for a subtler flavor, or extra-virgin olive oil for a fruitier taste.
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