MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lentil Coconut Spinach Soup, Part 1
Categories: Soups
Yield: 6 Servings

1 c Brown or French lentils
2 1/4 c Water or unsalted soup stock
1 sm Kohlrabi (1 c);
- peeled & diced 1/2"
1 md Carrot;
- halved lengthwise,
- sliced thin
1 Celery rib; sliced thin
1 Dried kombu seaweed strip
- (1") (optional)
1 Bay leaf
1/2 ts Dried thyme leaf
1 ts Olive oil
1 c Onion; minced (optional)
1 cl Garlic;
- up to 2 cl, minced
- (optional)
1/2 ts Smoked paprika
1 ts Curry powder;
- mild or hot,
- to your taste
4 c Spinach leaves;
- coarsely chopped -OR-
6 c Baby spinach
1/2 cn Light coconut milk
2 tb Fresh lime juice
1/4 ts Salt; or to taste
Pepper;
- fresh ground, to taste
- (optional)

Total time: 55 minutes conventional, 25 minutes pressure cooker

Wash lentils and soak 4 hours or more in cold lightly salted water.
For a 1 hour quick soak, use boiling water.

Chop vegetables as specified in ingredient list.

Drain and cook lentils with 2-1/2 cups water or unsalted soup stock,
kohlrabi, carrot, celery, kombu, bay leaf, and thyme for 30 minutes or
until tender.

Heat oil on medium in a saute pan or large fry pan.

Optionally saute minced onion & garlic, if using, until transparent.

Add curry powder and paprika. Stir for another minute.

Stir in coconut milk and lime juice.

Remove kombu strip and bay leaf from cooked lentils.

Stir coconut curry mixture into the lentils.

Add spinach to lentils and stir on medium heat until spinach is
wilted.

Add salt & pepper, adjust seasonings to taste.

Serve with flatbread, crackers, or a cooked grain.

Pressure Cooker Directions:

Wash lentils and soak 4 hours in cold lightly salted water.

Drain and cook lentils with 2-1/4 cups water, seaweed and bay leaf
for 5 minutes at high pressure, natural pressure release.

When the pressure indicator goes down, remove kombu strip and bay
leaf from the lentils.

Chop vegetables as specified in ingredient list.

Heat oil on medium in a saute pan or large fry pan.

Optionally saute minced onion & garlic, if using, until transparent,
2 minutes.

Add chopped kohlrabi, carrot and celery. Saute 2 minutes.

Add curry powder, paprika and thyme. Stir for another minute, then
add 2 tb water and stir to release all the good bits from the bottom
of the pan.

Stir vegetable mixture into the lentils, lock the lid and bring the
pressure to high. Lower heat and cook for 3 minutes, with quick
pressure release.

Stir in coconut milk and lime juice.

Add spinach to the soup and stir on medium heat until spinach is
wilted.

Add salt & pepper, adjust seasonings to taste.

Continued in part 2

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