Combine broth, 2 cups water, and coconut milk in the bowl of a slow cooker. Stir in carrots, onions, lentils, garlic, ginger, and spice blend.
Cook on low setting for 4 to 6 hours, until vegetables and lentils are tender. Season to taste with salt and pepper.
Ladle into four to six bowls. If desired, garnish each with 1 tablespoon chopped fresh parsley.
YOU’VE GOT OPTIONS
This recipe calls for dried lentils because they will cook as
the soup simmers—do not use canned lentils here. I love Puy lentils because of their blue-green color and small size, but you can use yellow, brown, orange, or green lentils.
If you don’t own a slow cooker, you can use a soup pot and simmer the soup on the stove. Check after 1 hour; if the lentils and other vegetables are tender, the soup is ready to serve.
Makes 4 To 6 Servings
4 cups Vegetable Broth (page 125), or store-bought
1 (13.5-ounce) can coconut milk
4 cups sliced or chopped carrots
2 medium onions, chopped
1 cup dried lentils (see options)
2 cloves garlic, finely chopped
1 tablespoon grated fresh ginger
1 tablespoon Garam Masala Spice Blend (page 25), or store-bought
Sea salt and pepper
1 ⁄ 4 cup chopped fresh parsley or basil
From "The Reducetarian Solution: How The Surprisingly Simple Act of Reducing The Amount of Meat in Your Diet Can Transform Your Health and The Planet" edited by Brian Kateman (Penguin Random House). Recipe developed by Pat Crocker. Photo by Ashleigh Amoroso.