I got a version of this coconut and red lentil soup from my friend Steven Acuff, and I've been serving it up with gratitude ever since. Steven is an American nutritional consultant who changed my thinking about health during a series of consultations. He introduced me the concept of bio-individuality, the health benefits of coconut, soaking raw nuts and seeds, alkalinity, and so much more.
Steven offered me this soup as an alternative to the more traditional macrobiotic soups I was eating for breakfast. The original recipe contained miso, but in order to make it soy-free I used vegetable broth. If you have some chickpea miso, it's magic in this soup. I vary the greens depending on what I have on hand. Chopped green beans work really well. Omit the lentils if you're paleo or avoiding legumes, and use extra veggies.
The real magical ingredient in this soup is the coconut. I always keep a jar of coconut manna and a pack of creamed coconut in my pantry. These products are fabulous for infusing immune-boosting power and awesome flavor into curries, soups, stews, and smoothies. Just add water, and you have instant fresh coconut milk for any recipe.
Make this soup your own, and let me know what tweaks you make.