Total Time5 hours 10 minutesPrep Time10 minutesCook Time5 hours
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Lentils check so many cooking boxes, they feel like a minor miracle: If you’re in a hurry, on a budget, vegetarian, health-conscious or just want to eat something really delicious, lentils are your friend. This lush, easy soup partners red lentils with rich coconut milk and earthy turmeric. Frozen greens are an easy addition, but you could also throw in one large bunch of chopped fresh hearty greens about one hour before you want to eat. The slow cooker works beautifully here because lentils love braising, and it makes the timing very forgiving: You can set this in the morning and let it cook and then hold on warm until you’re ready to eat. (In that case, pick the recip…
Total Time5 hours 10 minutesPrep Time10 minutesCook Time5 hours
Rating(0)CommentsRead comments
Lentils check so many cooking boxes, they feel like a minor miracle: If you’re in a hurry, on a budget, vegetarian, health-conscious or just want to eat something really delicious, lentils are your friend. This lush, easy soup partners red lentils with rich coconut milk and earthy turmeric. Frozen greens are an easy addition, but you could also throw in one large bunch of chopped fresh hearty greens about one hour before you want to eat. The slow cooker works beautifully here because lentils love braising, and it makes the timing very forgiving: You can set this in the morning and let it cook and then hold on warm until you’re ready to eat. (In that case, pick the recipe up at Step 3, cooking on low.) If you’d prefer to cook this on the stovetop, sauté the onion and the ginger and garlic in the coconut oil, then add the remaining ingredients and let the soup simmer over medium heat until the lentils are tender, about 35 minutes.
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Yield:6 servings
- 1pound dried red lentils, rinsed
- 1small red or yellow onion, finely chopped
- 6garlic cloves, smashed and chopped
- 1(2-inch) piece fresh ginger, peeled and finely chopped (about 2 tablespoons)
- 2tablespoons virgin coconut oil
- 1tablespoon kosher salt (such as Diamond Crystal)
- 2teaspoons ground turmeric
- 2teaspoons crushed red pepper, plus more to taste
- 1(13.5-ounce) can full-fat, unsweetened coconut milk
- 1(16-ounce) bag frozen spinach, kale or collard greens
- Chile crisp, for serving
Nutritional analysis per serving (6 servings)
476 calories; 20 grams fat; 16 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 58 grams carbohydrates; 12 grams dietary fiber; 3 grams sugars; 23 grams protein; 577 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Step 1
Combine the lentils, onion, garlic, ginger, coconut oil, salt, turmeric and crushed red pepper in a 6- to 8-quart slow cooker. Stir in 6 cups of water. Cook on low until the lentils and onion are tender and the flavors have mellowed, about 5 hours. About 30 minutes before the cook time has elapsed, open the lid, and whisk vigorously to help the lentils fall apart. Stir in the coconut milk and greens. (At first, the lentils will seem quite loose, but they will thicken.) 1.
Step 2
Cook for the remaining 30 minutes, to heat the greens and coconut milk. Add more salt and crushed red pepper to taste. 1.
Step 3
Serve in bowls topped with chile crisp.
Tip
- The lentils will thicken considerably when cooled. Reheat leftovers with a few splashes of water to your desired consistency.
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