Curried Tomato Lentil Soup
Ingredients
-
2
tablespoons
coconut oil
-
1
medium
onion, chopped
-
4
cloves
garlic, minced
-
3
tablespoons
minced ginger
-
1
tablespoon
mild curry powder
-
¼
teaspoon
crushed red pepper flakes
-
1
28-ounce can
fire roasted diced tomatoes
-
1
cup
dried French green lentils, rinsed and drained
-
2½
cups
water
-
1
14-ounce can
full-fat coconut milk
-
½
teaspoon
sea salt
-
to taste
freshly ground black pepper
-
½
cup
diced cilantro
-
2
tablespoons
fresh lime juice
Instructions
- Heat the coconut oil in a large pot over medium heat.
- Add the chopped onion and a pinch of salt, cooking until soft and lightly browned.
- Reduce heat to low and add garlic, ginger, curry powder, and red pepper flakes, cooking until fragrant.
- Stir in the tomatoes, lentils, water, coconut milk, salt, and black pepper.
- Bring to a boil, then cover and reduce to a simmer until lentils are tender.
- Adjust the consistency with additional water if the soup is too thick.
- Stir in cilantro and lime juice, seasoning to taste with salt and pepper.
- Serve the soup and store leftovers in the fridge.
Nutrition Facts (estimated)
Servings
4
Calories
300
Total fat
20g
Total carbohydrates
30g
Total protein
10g
Sodium
500mg
Cholesterol
0mg
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