Earthy lentils thicken this spiced and creamy coconut-vegetable broth with Thai overtones. I added some fresh corn kernels and chopped red bell pepper towards the end, just heating them up. Their crunchy texture and subtle sweetness were wonderful in this delicious and hearty vegetarian/vegan soup.
This recipe was adapted from here!
2 tsp olive oil
2 cloves garlic, minced
1 sweet onion, chopped
1 jalapeno pepper, seeded and chopped
1 tbsp fresh ginger, minced
1 tsp ground coriander
1 tsp ground cumin
1 tsp paprika
1/4 - 1/2 tsp red pepper flakes, to taste
3 cups water
3 tsp Better than Bouillon, Vegetable
1 (13.5 oz) can light coconut milk
1 cup dry red lentils, picked through and rinsed
2 ears fresh corn, shucked
1 red bell pepper, seeded and diced
juice from 1 small lime
2 tsp agave nectar
small handful fresh cilantro, chopped
Heat the olive oil over medium to medium-high heat in a small soup pot. Add the garlic and when it becomes fragrant, add the onion. Saute until the onions become translucent. Add the jalapeno, ginger, coriander, cumin, paprika and red pepper flakes. Stir for a minute or two, then add the water and bouillon.
When the mixture begins to simmer, stir in the coconut milk and lentils. Lower the heat (I noticed there was the danger of this thick soup burning and had to adjust the heat to its lowest setting.), cover the pot and simmer gently for about 45-55 minutes or until the lentils begin to disintegrate forming a thick and creamy soup. Check, and stir from time to time.
Stir in the corn and bell pepper. Cook just long enough to heat them through. Stir in the lime juice and agave nectar. Check and adjust the seasoning, if needed.
Serve. Sprinkle the soup with the chopped cilantro.