Ingredients:
1 tbsp olive oil
1 onion, diced
3 garlic cloves, minced
1 Tbsp ginger, grated
1/2 teaspoon cumin
1/2 teaspoon curry powder
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
Few grinds of black pepper
1 cup dried red lentils, rinsed and drained
4 cups vegetable broth
1 (15-oz.) can diced tomatoes
2/3 cup coconut milk
Directions:
Heat the olive oil in a pot over medium heat. Once oil is warm, add onion, garlic, ginger and spices. Cook until onions are translucent, about 5-6 minutes.
Add lentils, broth, diced tomatoes, salt and pepper to the pot. Stir to combine.
Bring soup mixture to a boil and reduce to simmer. Simmer for 15-20 minutes until lentils are cooked and soft.
Pour in coconut milk and stir. Adjust taste as desired.
Enjoy with crusty bread and a green salad!
Comments