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Lentil Ginger Coconut Soup | Adapted from The Bold Vegetarian Chef by Ken Charney

Making a more delicious or flavorful lentil soup may be humanly impossible. It’s that good, y’all.

• 1 medium onion, finely chopped
• 2 T grapeseed oil
• 3 celery ribs, finely chopped
• 1 carrot, peeled and chopped
• 1 T minced fresh ginger
• 1 t salt
• 1/2 t pepper
• 1/2 t each: ground cumin, coriander seeds, caraway seeds, paprika, ground mustard and ground cloves
• 1+1/2 c. lentils
• 1 can (14 oz.) unsweetened coconut milk
• 4 c. vegetable broth
• 1 T tomato paste
• 1 T apple cider vinegar
• 1 T lemon juice
• Hot sauce to taste
• Unsweetened grated coconut to serve

1. In a large soup pot, cook the onion in the grapeseed oil over medium heat until very soft and lightly browned, seven to ten minutes. Add the celery, carrot, ginger, salt and pepper. Continue to cook another two minutes.
2. Add the spice mix and cook, stirring, 10 to 20 seconds or until fragrant. Add the lentils, coconut milk, broth and tomato paste. Cover and bring to a boil. Reduce the heat to a simmer and continue to cook, covered, for 30 to 40 minutes or until the lentils are soft.
3. Stir in the vinegar, lemon juice and hot sauce. Simmer another three minutes. Season with additional salt and pepper to taste. Garnish the soup with grated coconut if desired.

I used Gourmet Garden ginger, the ginger in a tube you might’ve spotted in your grocery store’s refrigerated produce section. (“Our herbs are organically grown and are simply washed, chopped, blended and packed into tubes to maintain all their fresh taste and nutrition.”) At first I felt like a sell-out using tubed fresh spices, but the convenience factor won me over. And the ginger is grown without pesticides and has no artificial flavors or colors!