Golden Two Lentil Soup with Cavolo Nero & Mustard

Hello my dear foodies! I have prepared quite a few new and exciting recipes for you to enjoy in the new year, but this one could not wait. Made with two types of lentils, coconut cream, a nice selection of spices, mustard and succulent Cavolo Nero, it is warming, delicious and super nutritious. Especially posted for my dearest friend Sophie, as promised 🖤

Golden Two Lentil Soup With Cavolo Nero & Mustard

Ingredients:

1tbsp coconut oil

1 large onion finely chopped

1tsp mild curry powder

1tsp ground turmeric

1tsp ground coriander seeds

1tbsp vegetable stock powder

100g dry red lentils

150g green or brown lentils, tinned, drained and rinsed*

700ml boiled water

2tbsp mild yellow mustard

160ml coconut cream**

150ml coconut milk (or any other unsweetened plant milk)

100g Cavolo Nero, stems removed and chopped

Salt and fresh pepper to taste

Juice and zest of 1 lemon

🌱 Melt the coconut oil in a medium deep saucepan and sauté the onion over gentle heat for 5 minutes. Add a drop of water to keep it from browning. Stir in all the spices and veggie stock powder and keep sautéing for a minute or two.

🌱 Add the two lentils, the water and the mustard and bring to a boil. Gently simmer for 20 minutes or so, until the red lentils are cooked and have started to dissolve. Stir in the coconut cream and milk. Taste the soup and adjust seasoning to your preference.

🌱 Throw in the cavolo nero and stir it in until just wilted. Mix in the lemon juice and zest and, if you like, serve with a drizzle of coconut milk for extra creaminess and beauty. Enjoy!

Notes:

*You may use dried and then cooked lentils you like, but I love the tinned ones for their ease and quick use. Red lentils cook really quickly, so you can use the dried variety.

** If you can’t get a hold of coconut cream, simply use the creamy part of a tin of full fat coconut milk, without the liquid.

Leave a Reply