Coconut Curry Lentil Soup
A healthy recipe to maintain healthy fats in your diet. This quick recipe packed with nutritious ingredients of lentils, coconut milk, tomatoes, spices and optional broth will satisfy the soul in a pinch.
Ingredients
- 2 tbsp organic coconut oil
- 1 large yellow onion, chopped (1 1/2 cups)
- 3 organic carrots, peeled, halved lengthwise and thinly sliced (about 1cup)
- 4 large garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp minced fresh ginger
- 1 tsp turmeric
- 1 1/2 himalayan pink salt
- 1/2 tsp freshly ground black pepper
- 1 1/2 cup freshly diced organic tomato
- 3 cups organic vegetable broth, chicken broth or purified water
- 1 cup organic lentils of your choice (black are considered healthiest)
- 1 (13 1/2 ounce) organic canned coconut milk, whisked well
- 1 tbsp organic lime juice
- 1 tbsp organic cilantro (chopped)
- Crushed red pepper and lime wedges
Instructions
- Heat oil in a large pot over medium-high until shimmering, about 1 minute. Add onion and carrots; cook, stirring occasionally, until softened, 6 to 8 minutes. Stir in garlic, ginger, salt, cumin, turmeric, and pepper; cook until fragrant, about 1 minute.
- Stir tomatoes, broth, and lentils into mixture in pot. Bring to a boil over high; reduce heat to low, and stir in coconut milk. Cover and simmer over low, undisturbed, until lentils are cooked through, 25 to 30 minutes. Stir in lime juice and cilantro; season with additional salt to taste. Garnish with additional cilantro; serve with crushed red pepper and lime wedges.
Recent Comments