Tamarind Red Lentil Soup
with bok choy / rice

Name: Tamarind Red Lentil Soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Onions, medium, diced; 3 cloves Garlic, chopped; 1 Limes, wedges; 2 stalks Green onions, chopped, white and green parts combined; 1 Tbsp Oil, cooking; 1/4 tsp Red pepper flakes (opt); 1 can Tomatoes, crushed (14 oz / 397 g) (fire roasted tomatoes are great here, but regular will work); 1 cup Coconut milk, light; 2 1/2 cups Stock, any type; 3 Tbsp Tamarind concentrate; 1/2 tsp Sugar; 1 1/4 cup Lentils, red and uncooked (sub yellow lentils); 3 cloves Garlic, thinly slice; 12 oz Baby bok choy, halved and chopped; 1 Tbsp Oil, cooking; 2 cups Rice, uncooked white or brown

Active: 30 Total: 30

Original GF Paleo Vegetarian

The naturally sweet and tart flavors of tamarind add a unique, bright flavor that goes well with the earthiness of lentils in this easy soup. Feel free to leave the lentils whole or puree the soup for a more creamy texture.

Ingredients

Metric

Servings:

Tamarind Red Lentil Soup:

Onions, medium - 1 , diced
Garlic - 3 cloves , chopped
Limes - 1 , wedges
Green onions - 2 stalks , chopped, white and green parts combined
Oil, cooking - 1 Tbsp
Red pepper flakes (opt) - 1/4 tsp
Tomatoes, crushed (14 oz / 397 g) - 1 can (fire roasted tomatoes are great here, but regular will work)
Coconut milk, light - 1 cup
Stock, any type - 2 1/2 cups
Tamarind concentrate - 3 Tbsp
Sugar - 1/2 tsp
Lentils, red and uncooked - 1 1/4 cup (sub yellow lentils)

Seared Baby Bok Choy:

Garlic - 3 cloves , thinly slice
Baby bok choy - 12 oz , halved and chopped
Oil, cooking - 1 Tbsp

White or Brown Rice (for 2 nights):

Rice, uncooked white or brown - 2 cups

Prep

Rice - (This makes enough for 2 nights.) For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
Onions / Garlic (for soup and bok choy) - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Bok choy - Halve bok choy lengthwise and rinse thoroughly in cold water to remove any dirt trapped in the stems. Drain and then chop. (Can be done up to 3 days ahead)
Limes / Green onions - Prep as directed.

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Make

Heat a Dutch oven with oil (portion for soup) over medium heat. Add onions with a pinch of salt. Saute until soft, 4 to 6 minutes.
Add garlic (portion for soup) and red pepper flakes (if using) and saute for 1 minute.
Stir in tomatoes, coconut milk, stock, tamarind paste, sugar, and lentils. Bring to a simmer. Cover and simmer until lentils are tender, 15 to 20 minutes.
While soup simmers, heat a wok or skillet over medium-high heat. Add oil (portion for bok choy) and then chopped bok choy to the pan.
Saute bok choy for ~3 minutes and then add garlic (portion for bok choy). Saute for another 3 to 5 minutes, until bok choy is tender but still has some crunch. Season with some salt, pepper, and lime juice (from the sliced wedges).
When soup is finished, taste and season with some salt. (Optional: If you would like a smooth soup, puree with an immersion blender or transfer to a blender and blend until smooth.)
If rice was made ahead, reheat in the microwave. (Reserve half for Thursday.)
Divide rice and soup between serving bowls (we like to serve rice on one half of the bowl and soup on the other, so you can combine them as you eat). Serve bok choy on the side or add it right on top of the soup / rice. Top with green onions and serve lime wedges on the side.

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