Thursday, December 7, 2017

Golden Lentil Lemon Soup

Yield: 4 servings

2 tbsp coconut oil
1 onion, finely chopped
2 stalks celery, diced
1 carrot, diced
1 sweet potato, chopped
2 cloves garlic, minced
1-inch ginger, minced
1 tsp cumin
1 tsp turmeric
1/2 tsp red chilli flakes
salt and pepper
1 cup red lentils
2 tomatoes, chopped
4 cups water
1 can coconut milk
juice of 1 lemon
1/2 bunch cilantro, chopped

1. In a large pot, heat the oil over medium-low. Add onion and saute for a couple of minutes.
2. Add celery, carrot, and sweet potato and continue to saute for 5 more minutes.
3. Add garlic, ginger, and spices. Stir and saute for 1 minute.
4. Add the lentils, tomatoes, water, and coconut milk,,  and bring the soup to a boil. Reduce to a simmer and let cook for about 15 minutes or until the lentils are soft and the veggies are cooked through.
5. Add the lemon juice.
6. Blend partially with an immersion blender. Or place half the soup in a high speed blender, blend, and add back to remainder of soup.
7. Garnish with cilantro and serve over rice.

No comments:

Post a Comment