Maybe for once we can get right down to business on one of these recipes.
- 1 large onion diced
- 1 TBS olive oil
- 1 can of fire roasted diced tomatoes
- 1 “thumb” sized piece of ginger grated
- 3-4 cloves of garlic grated.
- 1 1/2 quarts of vegetable stock.
- 10z red lentils
- 1/2 brick of frozen chopped spinach
- 1 tbs ginger powder
- 1 1/2 tbs granulated garlic
- 1 can coconut milk
In a large soup pot or dutch oven heat the olive oil over medium heat and add your diced onion. cook for 4-5 minutes stirring often, we are looking for the onions to turn translucent. Add the whole can of diced tomatoes, be sure to use the juice as well, cook for an additional 2-3 minutes. Finely mince or use a micro plane to grate the ginger and garlic into the onion and tomato mixture, cook for another 2-3 minutes. Add the Vegetable stock and the lentils and cook for 40-45 minutes on a medium simmer or until the lentils are tender and starting to fall apart. You may need to add a little extra stock in the cooking process to keep the soup from getting to thick. You will need to stir the soup every couple of minutes to keep the lentils from sticking. In the last 10 minutes of the cooking process add the frozen spinach and allow it to come up to temperature. Add the granulated garlic and ginger at this stage along with the can of coconut milk. Once you add the coconut milk lower the burner to low and you can serve right away or let it sit at that temperature for 20-20 minutes.
Before service taste the soup and adjust seasoning to preference. I often serve ours with a drizzle of sriracha, a squeeze of fresh lime juice or some minced fresh cilantro.
Subjects to change 