Creamy Coconut Lentil Tomato Soup
5
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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.