Coconut Lentil Soup
A delicious, warn you from the inside out, golden curried soup.
generous dolop of
ghee or olive oil
large onion – diced
fresh garlic – diced
curry powder – or to taste
winter vegetables – chopped
carrots, turnip, cauliflower, celey, broccoli, kale, potato or sweet potato work well. Whatever you have in your fridge.
broth – to start
Homemade is best!
1/2 – 1
Brown or red. Canned is okay
full fat coconut milk
Saute onion and garlic in ghee or olive oil until soft. add curry power and cumin and cook for two minutes.
add chopped vegetables and saute for 10 minutes until soft and golden.
Pour in broth (or add to broth) and add the lentils.
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.
Add coconut milk. Season with salt and pepper to taste.
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