Curry Lentil Soup
Food is so essential in our health.
I will share few recipes once in a while that are key staples. I will say the recipe starte off the back of
2 tablespoons avocado oil
1 yellow onion, finely chopped
1 red bell pepper finely chopped
1 yellow red pepper, finely chopped
1 medium sweet potato finely chopped (can be left out)
10 cloves garlic, finely chopped… or more :)
3 inch piece of ginger, peeled and finely chopped
3-4 cups of Bone broth or veggie broth
1 tablespoon curry powder
1/2 teaspoon red pepper flakes
3/4 cup lentils
1 can - 14.5 ounce can crushed tomatoes
1 cup-cilantro finely chopped, plus leave a handful out for you to garnish with
kosher salt and freshly cracked black pepper to taste
2 tbps of fresh lime juice- roughly one large lime or two small.
1 can- 13.5 ounce can unsweetened coconut milk, leave a little out for garnish on top
lime wedges for serving
Equipment Needed
Medium Dutch Over or Medium stockpot or soup pot
knife
Cutting board
Wooden spoon
Measuring cup
Teaspoon/tablespoon
Bowls for serving
Directions
Chop all your vegetables and herbs before starting so you are prepared.
Heat the oil in a medium dutch oven over medium heat.
Add the onion, pepper and sweet potato and sauté, stirring occasionally, until golden brown, about 10 minutes.
Next add the garlic, ginger and stir. Add in the curry powder, and red pepper flakes and cook until fragrant, about 2 minutes.
Add the lentils and cook for about 1 minute more, stirring occasionally.
Add canned tomatoes with water, cilantro, bone broth and season with salt and pepper.
Set aside a few tablespoons of the coconut milk before you add the can of coconut milk to dutch oven
Bring the mixture to a boil and reduce heat to simmer, stirring occasionally, until lentils are soft but not mushy, 20-25 minutes.
Taste and adjust salt and pepper as needed.
When you are ready to serve, divide the lentil soup up among your serving bowls.
Next to garnish drizzle with the coconut milk set aside, top with plenty of cilantro and a lime wedges.
