Although Spring is just about here, we still have some cold days ahead of us that will require some comforting soups. No matter your cooking abilities, this soup could not be easier. It is one of those one pot meals that you just throw together. It is simple to prepare, packed with protein, tastes delicious and can be modified to make it vegetarian or vegan by using soy sausage. Also freezes well. Enjoy!
Coconut Lentil Soup with Chipotle Chicken Sausage:
2 cups green lentils, soaked for at least 6 hours
6 cups water or chicken/vegetable broth
3 Tbs dehydrated onion
1 Tbs pureed or grated ginger root
1 Tbs curry powder
1 tsp cinnamon
1 1/2 tsp salt
1 1/2 chipotle chicken sausage, diced small (I get these at Trader Joe’s)
1/3 cup coconut milk
Add all the ingredients except coconut milk in a large pot over medium flame.
Cook, stirring occasionally for 45 minutes or until the lentils are tender.
Remove from flame, let cool for a few minutes and then stir n the coconut milk.
Makes 4-6 servings