Coconut Ginger Red Lentil Soup with Farro | Cooking for Wellness at NYU Langone

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: coconut cream

Light coconut milk reduces calories while still providing creaminess.

farro

🥗Healthier: quinoa

💰Cheaper: brown rice

Quinoa is a healthier grain option, while brown rice is often less expensive.

Add 3 tablespoons of olive oil to a large pot.

Add chopped onion, carrot, and celery; cook for a few minutes until onions are translucent.

Add minced garlic and ginger; cook for about 1 minute to avoid burning the garlic.

Add 1 pound of rinsed red lentils to the pot.

Add vegetable broth; cook uncovered for about 30 minutes.

Add coconut milk to the pot and stir to incorporate.

Add chopped kale to the soup after the coconut milk is mixed in.

Prepare garnishes: chop cilantro and green onions, and toast sunflower seeds.

Serve by placing farro at the bottom of the bowl, ladle the soup over it, and top with cilantro, green onions, sunflower seeds, and a squeeze of lemon.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary