This is one of those recipes that I think will work when I create it, but far exceeds my expectations. It’s a simple coconut lemongrass infused broth spiked with fresh lime. Just that combination is perfection, but when you add red lentils and trumpet mushrooms, it becomes soul-satisfying perfection.
2 cups of coconut milk
3 cups of water
4 stalks of lemongrass, cut into 3″ to 4″ long pieces
3/4 teaspoon of salt
2 cups of red lentils
4 to 5 trumpet mushrooms, sliced into 1/2″ thick discs
Juice of 2 limes
Cilantro or parsley for garnish
Before You Start: Cut the lemongrass and slice the mushrooms.
Bring the coconut milk and water to a simmer. Add the lemongrass and simmer this for 10 to 15 minutes. Add the salt, lentils, and mushrooms and simmer this for 18 to 20 minutes, until the lentils are soft and falling apart. About 5 minutes before it is done, add the lime juice. Serve and garnish with chopped cilantro or parsley.
Make It Low(er)-fat
You’ve got a couple choices. If you want to make it simply lower in fat, than switch out the coconut milk for light coconut milk. In fact, this is usually how I make it for myself. If you want to make it super low fat, use 5 cups of almond milk instead of the liquid used in the original recipe.