A great soup, but I’m biased because I love lentils, vegetables, and soup. This recipe has all three! This will serve 4 to 6 people and takes a little under an hour to make
Ingredients
- 2 tbsp Avacodo Oil
- 1 medium Onion, chopped
- 1 Bell Pepper, chopped (you pick the color)
- 2 Carrots, chopped
- 2 stalks of Celery, chopped
- 4 cloves of Garlic, minced
- 3 tbsp Ginger, minced
- 1 tbsp Curry Powder
- 1/4 tsp Crushed Red Pepper Flakes
- 1 28oz can Fire Roasted Diced Tomatoes
- 1 cup dried French Green Lentils, rinced and drained
- 2 1/2 cups water
- 1 14oz. can full fat Coconut Milk
- 1/2 tsp salt
- Freshly ground black pepper
- 1/2 cup diced Cilantro
- 2 tbsp fresh lime juice
Directions
- Heat the oil in a large pot over medium-high heat. Add the onion, bell pepper, carrots, celery, and some salt to the pot and cook for five minutes until the onion is soft.
- Put the heat on low and add the garlic, ginger, curry powder, and red pepper flakess. Cook while stirring for 2 minutes until fragrant.
- Add the tomatoes, lentils, water, coconut mild, salt and pepper. Bring it to a boil. Cover and reduce heat to a simmer. Stir occasionally for next 25 to 35 minutes, or until the lentils are tender.
- If the soup is too thick, you can add more water.
- Stir in the cilantro and the lime juice. Season with more salt and pepper to taste.