1/4 block (2-3 ounces) creamed coconut (I use all organic ingredients)
4 cloves garlic, finely chopped
2 red onions, chopped
1/4 pumpkin or sweet potato, cubed
1 cup red lentils
Celtic sea salt and pepper, to taste
6 cups veggie stock
large bunch silver beet or baby spinach leaves
2 tablespoons freshly grated ginger
1. In a large saucepan, dissolve the creamed coconut with some filtered water until melted. Throw in the garlic, onions, pumpkin/sweet potato, and lentils with a pinch Celtic sea salt and stir until coated.
2. Add in the vegetable stock and bring to the boil. Simmer on a medium flame for about 40 minutes until the lentils are cooked through. The soup should be quite thick and the vegetables should have broken down. You could mash further with a stick blender, but it is often not necessary.
3. Now stir in greens, and squeeze in the desired amount of fresh grated ginger. Cook for a further 5 minutes until the greens are just wilted and cooked.
Serve with a grain ball and garnish with some flat leaf parsley. Yum!
Source of recipe: I wrote this recipe.