adapted from Alexandra Stafford’s delicious recipe at Food52
- 3 Tbsp coconut oil or extra-virgin olive oil
- 1 Tbsp fresh ginger, peeled and minced (I use the fresh stuff in a tube)
- 2 large garlic cloves, minced
- 1 small onion, minced
- ½ tsp ground coriander
- ½ tsp cumin seeds PLUS ½ tsp ground cumin (or 1tsp of either)
- 1 tsp ground turmeric
- 1 cup split red lentils (they’re orange prior to cooking, then turn yellow-ish when cooked)
- 1 398ml can full-fat unsweetened coconut milk
- the empty coconut can filled with water
- 1 tsp salt (or use 2 tsp kosher)
- 2 Tbsp cilantro, finely chopped
[to serve, see below, after step 3]
- In a large saucepan over medium heat, slowly sauté the ginger, garlic, onion, coriander, cumin, and turmeric for about 10 minutes, or when all of the onion is softened, and the spices are very fragrant.
- Add the lentils, coconut milk, salt, and the emptied coconut can full of water. Stir together.
- Bring to a boil, then lower heat and simmer, uncovered, until lentils are completely soft, about 20 minutes; stir occasionally. Turn off heat. This will be quite loose, or soupy.
- Add the cilantro and stir gently until incorporated. Check for salt, and adjust, if necessary.
- Ladle on top of hot brown rice, then top with a spoonful of Greek yogurt and a tiny sprinkle of cilantro. You could also use basmati 🙂
- I love this beside, or on top of steamed, chopped fresh spinach.
- Whole wheat naan is great with this.
NOTE: Add some protein! While the squash is boiling, cut some pressed, extra firm tofu into small cubes and brown it in coconut oil in a frying pan. Add to the soup bowls before ladling the soup in.
- 3 tablespoons coconut oil
- 1 yellow cooking onion, diced
- 4 garlic cloves, minced
- 1 teaspoon freshly grated ginger
- 2 tablespoons Thai red curry paste
- 3 cups vegetable stock
- 4 cups uncooked butternut squash, peeled, seeded, and cut into 1″ cubes
- 1 (14-ounce) can coconut milk, not “light”
- 1 lime, juiced
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup cilantro, chopped
- Heat a large pot over medium-low heat and add coconut oil. Once it’s melted, add onions and garlic with a pinch of salt, and stir. Cook until the onions are soft and translucent, about 5 minutes.
- Add the ginger and curry paste and stir until incorporated. Cook the curry and onion mixture for 5 minutes, stirring occasionally.
- Pour in the stock and add the squash. Bring to a boil, reduce heat, and simmer for about 20 minutes until squash is soft.
- Turn off heat and either purée the pot contents with a hand blender, or transfer to a countertop blender and carefully blend until smooth. Once puréed, bring pot of soup up to a gentle simmer and add the coconut milk, lime juice, salt and pepper, and stir. Cook for about ten minutes, until thoroughly warmed. Add the cilantro, and stir thoroughly. Check for seasonings, and serve.
I am the only one in my family who enjoys rice pudding, so I halve this recipe when I make it. I don’t always use “light” coconut milk, either! 😉
- 3 cups light coconut milk
- 3/4 cup skim milk
- 1/2 parboiled long-grain rice
- 1/4 cup packed brown sugar
- 1 teaspoon excellent vanilla extract
- 1/2 teaspoon ground cinnamon
Combine the coconut milk, milk, rice, and sugar in a medium saucepan. Bring to a simmer, cover and cook over low heat until the rice is tender and the mixture is creamy, about 40 minutes to one hour. Remove from the heat and stir in vanilla and cinnamon. I prefer it warm.