For me, cooking is about the transformation. It’s putting a soupy batter into a hot oven, and pulling out a fluffy cake an hour later. It’s watching rustic circles of dough rise into flaky, layered biscuits. It’s adding a tower of raw spinach to a hot pan, and watching it wilt to almost nothing. There’s comfort in the predictability – in knowing the balls
of cookie dough will spread to form rounded cookies, in understanding that the
quinoa will have absorbed all of the water when I remove the pan’s lid. And, there’s
surprise in the magic – a corn kernel bursting into a puffed, white explosion, a
slice of potato frying into a crisp, golden chip, the clear liquid from an egg, bubbling into a white solid.

This soup transforms dried, hard lentils until they are
plump and softened, and thicken the soup into a rich, hearty stew. Coconut milk
adds a touch of sweetness and subtle flavor, and red peppers flakes, curry, and
cinnamon add depth and spice.

Spiced Lentil Soup with Coconut Milk

I made one slight adjustment*, but I have to give full
credit to Sprouted Kitchen for this delicious recipe. Please click here for the recipe.

*I used the zest of 1 lemon to replace the lemongrass