Name: Lentil Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Ingredients: 2 Tbsp Coconut Oil; 1 Medium Onion, diced; 2 Cloves Garlic, minced; 1 Tsp Fresh Ginger or Paste; 1 Cup/200g 1 Green Lentils, rinsed; 2 Large Carrots, diced; 1 Red Bell Pepper, diced; 4 Cups/1 4 Litre Vegetable Stock; 1 400 400g/14oz 1 Can Diced Tomatoes; 1 400 400g/14oz 1 Can Coconut Milk; 1 Tbsp Mild Curry Powder; 1 Tsp Ground Cumin; 1/2 Tsp Turmeric; 2 Tbsp Tomato Paste; Salt & Pepper; Juice of a Lime; Coconut Flakes for topping

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Lentil Soup

Author: Lorraine Cauchi Cooking Method: Boiling Cuisine: European cuisine Courses: Hearty Soups & Vegetables Dishes Recipe Keys: Egg Free Gluten Free Keto Quick Meals Vegetarian

Difficulty: Beginner Prep Time 15 mins Cook Time 45 mins Total Time 1 hr

Servings: 4

Best Season: Winter, Fall

Method

In a large pot, heat the coconut oil over medium heat. Add the onions and saute until softened. Stir in the garlic, ginger and carrots. Cook for a few minutes.
Add the spices, tomato paste, lentils and bell peppers. Stir well to coat the lentils with spices.
Pour in the vegetable stock, diced tomatoes and bring to a boil. Reduce heat to low and simmer covered until lentils are tender, about 45 minutes.
Stir in the coconut milk and let the soup simmer for another 5 minutes. Turn off heat and mash the soup a little to give it a thicker consistency. Season with salt and pepper and lime juice to taste.
Ladle the soup into bowls and top with coconut flakes.
Serve with crusty bread. You'll be mopping up the plate!
Enjoy!

Lolly's Kitchen

Lentil Soup

Lentil Soup

Lentil Soup

Ingredients

Method

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