Made green lentil and coconut milk soup today and have been reminded once again that it is Fucking Delicious, so. Have a recipe!
Green Lentil Soup with Coconut Milk
Modified from the recipe at https://www.abeautifulplate.com/green-lentil-soup-with-coconut-milk-indian-spices. (Modifications include adding ginger, replacing the turmeric with saffron, making this a one pot recipe with a more ADHD-friendly process, and the optional inclusion of veggies.)
5 tbsp butter or 4 tbsp ghee
3 garlic cloves, minced (or 1 tsp garlic powder)
½ tsp ground ginger (or ½ tbsp minced fresh ginger)
2 tsp dry thyme (or 1 tbsp fresh chopped thyme)
Fresh black pepper to taste
1 sachet saffron threads (or 1 and ½ tsp. ground turmeric)
7 cups chicken or vegetable broth
2 cups green lentils, picked over and rinsed
1 can full-fat coconut milk
Optional: Increase all ground spices by ~1/4 tsp and add 4 medium red or golden potatoes, diced, and/or 1 lb diced carrots.
Measure and combine the dry spices (excluding saffron) into a cup, and chop and set aside fresh spices.
Heat the ghee (or butter) in a large soup pot. Add the diced onion (and potatoes with ~½ tsp salt and black pepper, if including), and saute over medium-high heat, stirring frequently, until onions are translucent and soft.
Add the combined spice mixture and fresh spices, and saute over reduced heat until fragrant, ~ 2 minutes. Be careful not to burn the spices.
Add the stock and the lentils (and carrots, if including). Bring to a boil. Crush saffron and add to pot. Reduce heat to low and simmer, stirring occasionally, for ~30 minutes, or until the lentils are tender.
Add the coconut milk and heat soup over medium heat for ~15 minutes. Season with additional salt and pepper to taste. Serve hot.
If you can’t afford saffron and, like me, aren’t a huge fan of the flavor of turmeric, I think the next closest flavor substitute would be chamomile! If you have access to fresh chamomile, you could probably add a small handful of the flowers directly; I would add them at the same time as the coconut milk. If you’re using chamomile tea, I would brew three or four teabags in a cup or two of the broth before adding the broth. That said, I have not yet tried this substitute myself.