Golden Coconut Lentil Soup

There is a meme floating around the internet about the excitement you feel when you find all the ingredients to make an impromptu meal. I doubled that excitement when I could use ingredients from other meals. I had cooked lentils leftover when I made the Jalapeno Lentil Turkey Meatloaf from The Balanced Life Cookbook, I always make extra rice so I mixed Basmati with a quick white rice, and four random pieces of chicken left over from a sheet pan meal the night before. Thanks to this recipe it was dinner magic!

This indian inspired dish is so filling you only need to add a simple side of garlic naan. Reheating leftovers is easy and by omitting the chicken, this soup quickly becomes a vegetarian option.

Ingredients

1 Tbsp. Olive Oil
1 Yellow Onion, diced
2 Cloves Garlic, minced
4 Boneless Skinless Chicken Breast, diced
1/2 Tbsp. Ginger (or 1 Tbsp./1 inch fresh)
1/2 Tbsp. Ground Turmeric
Pinch Red Pepper Flakes
2 Carrots, peeled and diced
1/2 lb. lentils (about 1 Cup)
4 Cups Water
13.5 oz. Can Coconut Milk
1/2 Tbsp. Salt (more to taste)
Pepper (to taste)

Toppings (optional)

Toasted Coconut Flakes
Sliced Jalapeños
Fresh Cilantro
2 Cups Cooked Jasmine Rice

Directions

In a dutch oven add olive oil, diced chicken, and salt + pepper to taste. Cook until chicken is no longer pink. Once cooked add to a bowl and set aside.

In same dutch oven add olive oil, diced onion, minced garlic, diced carrots, and ginger. Saute until soft and transparent.

Add the turmeric and red pepper flakes to the pot and saute for a minute more. Add the lentils and 4 Cups of water. Bring to a boil over high heat until bubbling. Lower heat a simmer and place lid over dutch oven for 20 minutes.

Toast the Coconut Flakes over medium-low heat in a small skillet with coconut oil. Stir continuously until flakes are a golden brown (1-3 minutes). Remove flakes from skillet immediately to stop toasting process and keep from burning.

After 20 minutes, if lentils are soft and broken down, add coconut milk. Use an Immersion blender to blend soup leaving no chunky bits. Once blended to smooth consistency add salt, 1/2 tsp at a time. Also add more red pepper flakes if you like your soup spicy. After seasoned to taste add in diced chicken and stir.

To serve add 1 Cup of rice to your bowl. Ladle soup and top with fresh chopped cilantro, toasted coconut, and/or sliced jalapeño.

Recipe adapted from Budget Bytes Blog

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