This delicious Red Lentil Coconut Soup is Winter comfort food at its best. It’s warming and nourishing and helps to ground and balance the body.
- 2 cups red lentils
- 1 tbsp coconut oil
- 2 onions, finely chopped
- 2 tbsp fresh ginger, finely diced
- 2 cloves of garlic, finely diced
- 4 large carrots, peeled and cut in bite-size chunks
- 20 baby tomatoes, halved
- ½ teaspoon cinnamon
- 1 tsp of chili powder (or more if you like it spicy)
- 1 tbsp yellow curry powder
- 1 tsp coconut palm sugar
- 4 cups of (gluten-free) vegetable stock
- 250 ml coconut milk
- 2 tbsp fresh cilantro, finely chopped
- 1 lemon, juice
- Himalaya salt to taste
Rinse the lentils thoroughly and cook for 30 minutes in a large pot. Skim of the foam during cooking. You can also add the lentils at step 4 but I prefer to cook them separately so you can do get the foam that usually comes with cooking beans in the dish.
In a large saucepan heat coconut oil and add the onion and cook for 2-3 minutes, followed by the carrots, ginger and garlic. Cook, while stirring, for another 2 minutes.
Add the chili powder, yellow curry powder and cinnamon and cook for 2 more minutes. Add the baby tomatoes and cook for 2-3 minutes or until soft.
Add stock, coconut milk, lentils and coconut sugar and cook for 20 more minutes. When ready, use a hand-held blender to create a smooth texture.
Season with Himalaya salt an serve with a sprinkle of fresh lemon juice and fresh cilantro.