Creamy Coconut Lentil Tomato Soup
(1)
Prep time 15mins
Cook time 30mins
Serves or Makes: 2-4

Recipe Card

ingredients

  • 2 tablespoons coconut oil
  • 1 medium yellow onion, diced
  • 4 carrots, diced
  • 3 garlic cloves, peeled and minced
  • 1 tablespoon curry power
  • 2 teaspoons ground ginger
  • 1/4 teaspoon crushed red pepper flakes
  • 3/4 cup red lentils, rinsed
  • 1 (14.5 ounce can) Muir Glen Diced Tomatoes
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 (14.5 oz can) unsweetened coconut milk, reserving 1-2 tablespoons to garnish (optional)
  • 2 1/2 cups chicken bone broth or vegetable broth
  • 1 lime, juiced, for serving
  • 1/2 cup cilantro, roughly chopped, to serve
  • 2 cups cauliflower, roasted, to serve (optional)

Method

  • Step 1

    Heat coconut oil in a large pot over medium-high heat.

  • Step 2

    Add onion and carrots and cook until softened, about 8-10 minutes. Add garlic and cook an additional 2-3 minutes, or until fragrant.

  • Step 3

    Add curry powder, ground ginger, and red pepper flakes to the pot and cook until fragrant, about 1-2 minutes.

  • Step 4

    Add red lentils, Muir Glen Diced Canned Tomatoes, sea salt, pepper, coconut milk, and broth.

  • Step 5

    Bring soup to a boil, reduce heat, and simmer for 22-25 minutes, or until lentils are softened.

  • Step 6

    Divide soup among bowls and garnish with an optional swirl of coconut milk, a squeeze of lime, cilantro, and roasted cauliflower.