Monday Night Lentil Soup

  • 2 TB. coconut butter
  • 1 onion, chopped
  • 8 garlic cloves, sliced
  • 2 in. piece of ginger, minced
  • 3 tsp. ground coriander
  • 2 cups carrots, sliced
  • 1/2 cup water
  • 2 cups lentils (I use 1 cup french and 1 cup red)
  • 12 cups of water
  • 2 -3 tsp. salt (depending on salt tolerance)
  • 2 roma tomatoes, chopped
  • 2 cups of bok choy (mostly the tops)
  • 1/4 cup raw sunflower seeds
  • Cinnamon-Scented Brown Rice:
  • 2 cups short grain brown rice
  • 4 cups water
  • pinch of salt
  • 1 small cinnamon stick
  • Saute onion, garlic, ginger, carrots and coriander in the coconut butter for about 4 minutes. Add water to deglaze the bottom of the pot and continue to cook for an additional 8 minutes.

  • Add the lentils, water, salt and tomatoes and bring to a boil. Turn the heat down slightly and lightly boil for 40 minutes.

  • Add the bok choy and sunflower seeds and continue to cook for an additional 20 minutes.

To make the rice:
  • Bring to a boil on the stove top.

  • Cover and bake in the oven for 35 minutes.

***Garnish with lots of freshly chopped basil and scallions and tomatoes.

***I also added chili oil for an extra kick!

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