Spiced Lentil Soup with Coconut Milk

(recipe from Sprouted Kitchen)

1 1/2 cups green lentils, rinsed
4 cups vegetable broth
1 1/2 tsp. tumeric OR curry powder
2 tsp. dried thyme or 1 Tbsp. fresh thyme leaves
1 Tbsp. coconut oil (I used olive oil)
1 large yellow onion, diced
2 stalks lemongrass, outer layer removed, lower portion finely minced
1 tsp. sea salt, plus more to taste
1/2 tsp. cardamom
1/2 tsp. cinnamon
pinch of red pepper flakes to taste
pinch of fresh grated nutmeg (I used dried)
1 1/4 cup coconut milk (full fat)
3 Tbsp. lemon, lime, or orange juice
a few handfuls of swiss chard, spinach or kale
1 cup flake coconut, toasted (optional)
chopped cilantro, for garnish (optional)

Add the rinsed lentils, broth, thyme, and tumeric or curry powder to a large pot.  Bring to a boil, turn down to a simmer, and cook for about 20 minutes.

While the lentils cook, heat the oil in a pan.  Add the onion and saute until just browned.  Add the lemongrass, salt, cardamom, cinnamon, pinch of red pepper flakes, and some fresh ground nutmeg and saute another minute.  Add the onion mixture to the lentils and stir, keeping the heat on a low simmer.

Add the coconut milk and greens and simmer another five minutes, stirring occasionally until just wilted.  Taste for salt and spice and add as you prefer.  Finish with the citrus juice and serve warm with toasted coconut flakes and cilantro on top.

4 cups broth yield a stewier soup.  If you prefer more broth to your soup, add another cup or two when cooking the lentils.

(Amazing!  I liked the stewier consistency.  I added the toasted coconut flakes and cilantro right in at the end.  This was wonderful for work lunches, so hearty.  The citrus juice really makes the whole thing pop.  Really unique dish.)