Red Lentil Soup
● 2 tbsp virgin coconut oil (or extra virgin olive oil)
● 1 medium onion, finely chopped
● 2 garlic cloves, finely chopped
● 2½ inch piece of ginger, peeled and grated
● 1 tbsp medium curry powder
● ¼ tsp crushed red pepper flakes
● ¾ cup red lentils
● 1 14.5 oz can crushed tomatoes
● ½ cup cilantro, finely chopped
● kosher salt
● freshly ground pepper
● 1 13.5 oz can unsweetened coconut milk, well shaken
● lime for serving
Heat oil in a medium saucepan (or large frying pan). Cook onion, stirring often, until golden
brown. Add curry, garlic, ginger and red pepper flakes. Stir and cook for about 2 minutes. Add
lentils and cook for 1 minute. Stir in tomatoes. Season with salt and pepper. Add 2 ½ cups of
water.
Set aside ¼ cup coconut milk for serving. Add remaining coconut milk and bring to a boil.
Reduce heat and simmer gently for about 20 minutes, stirring occasionally until lentils are soft
but not mushy.
Serve with extra coconut mild and lime wedges.
● 1 medium onion, finely chopped
● 2 garlic cloves, finely chopped
● 2½ inch piece of ginger, peeled and grated
● 1 tbsp medium curry powder
● ¼ tsp crushed red pepper flakes
● ¾ cup red lentils
● 1 14.5 oz can crushed tomatoes
● ½ cup cilantro, finely chopped
● kosher salt
● freshly ground pepper
● 1 13.5 oz can unsweetened coconut milk, well shaken
● lime for serving
Heat oil in a medium saucepan (or large frying pan). Cook onion, stirring often, until golden
brown. Add curry, garlic, ginger and red pepper flakes. Stir and cook for about 2 minutes. Add
lentils and cook for 1 minute. Stir in tomatoes. Season with salt and pepper. Add 2 ½ cups of
water.
Set aside ¼ cup coconut milk for serving. Add remaining coconut milk and bring to a boil.
Reduce heat and simmer gently for about 20 minutes, stirring occasionally until lentils are soft
but not mushy.
Serve with extra coconut mild and lime wedges.