Coconut Cabbage and Lentil Soup with Cilantro

Howdy! I don’t have much to say today… other than to highly suggest making this soup. Bonus points if you make it and you don’t have snow outside. It will still taste delicious.

The coconut-infused broth is silky smooth with spicy hints of sriracha and ginger, balanced by the lime juice and cilantro and packed with good-for-you veggies like sweet potato and cabbage. Oh, and there are red lentils in there to make this a complete meal. The cabbage was fun because they were inadvertently like noodles with their long strands.

Dig in!

I am sharing this with Souper Sundays and No Croutons Required.

Coconut Cabbage and Lentil Soup with Cilantro
Adapted from The Complete Coconut Cookbook

1 tbsp coconut oil
1 tbsp grated ginger
8 cups water
1 cup dry red lentils, rinsed and drained
4 cups cubed sweet potato, peeled if desired
3 tbsp Bragg’s liquid aminos or soy sauce
1 tbsp sriracha
6 cups sliced cabbage (~2 lbs)
1 cup chopped cilantro
1 cup coconut milk
1-2 tbsp lime juice (half a lime)

1. In a large pot over medium-high heat, heat oil. Once hot, add ginger and stir until fragrant, around 1 minute. Pour in the water,  red lentils, sweet potato, liquid aminos (or soy sauce) and sriracha. Raise heat, cover and bring to a boil. Once boiling, reduce heat to a simmer and place lid slightly ajar. Cook until the lentils and sweet potato are almost tender, around 20-25 minutes.

2. Stir in the cabbage, cover and simmer, cooking for an additional 4-5 minutes, or until the cabbage has softened.

3. Stir in the cilantro, coconut milk and lime juice. Remove from heat. Season to taste with salt and pepper.

Serves 4.