This recipe was shared to me by my sister-in-law Susheela one cold day last winter. Might be perfect to share with your family this cold Covid long weekend too.

Don’t let the coconut scare you – coconut creme is just the last ingredient to thicken and add creaminess to the soup.

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Coconut Lentil Soup

A delicious, warn you from the inside out, golden curried soup.

Prep Time

30 minutes

Cook Time

1+ hour

Servings

Ingredients

• generous dolop of ghee or olive oil
• 1/2 large onion - diced
• 2 clovers fresh garlic - diced
• 2 tbsp curry powder - or to taste
• 1 tsp ground cumin
• 4 cups winter vegetables - chopped carrots, turnip, cauliflower, celey, broccoli, kale, potato or sweet potato work well. Whatever you have in your fridge.
• 4 cups broth - to start Homemade is best!
• 1/2 - 1 cup cooked lentils Brown or red. Canned is okay
• 1/2 large can full fat coconut milk

Prep Time 30 minutes Cook Time 1+ hour Servings Ingredients generous dolop of ghee or olive oil 1/2 large onion - diced 2 clovers fresh garlic - diced 2 tbsp curry powder - or to taste 1 tsp ground cumin 4 cups winter vegetables - chopped carrots, turnip, cauliflower, celey, broccoli, kale, potato or sweet potato work well. Whatever you have in your fridge. 4 cups broth - to start Homemade is best! 1/2 - 1 cup cooked lentils Brown or red. Canned is okay 1/2 large can full fat coconut milk

Instructions

1. Saute onion and garlic in ghee or olive oil until soft. add curry power and cumin and cook for two minutes.

   
2. add chopped vegetables and saute for 10 minutes until soft and golden.
3. Pour in broth (or add to broth) and add the lentils.
4. When the vegetables are soft, blend 1/3 of the pot, or use an immersion blender. This produces a chunky soup. You can also blend until smooth if you like it that way.
5. Add coconut milk. Season with salt and pepper to taste.
6. Enjoy!

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