Ingredients
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• 1 tbsp olive oil
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• 1 yellow onion, diced
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• 2 cloves garlic, minced
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• 1 in fresh ginger, peeled and grated
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• 1/2 tbsp turmeric powder
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• Pinch red pepper flakes
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• 2-3 carrots, peeled and sliced
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• 1 cup red or yellow lentils
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• 4 cups water
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• 13.5 oz can coconut milk
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• salt, to taste
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In a large pot, heat oil on medium flame. Sauté the onion, garlic, and ginger until onions are translucent (2-3mins).
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Mix in the turmeric and pepper flakes into to the pot and stir for a minute. Add the carrots, stirring for a minute and then add the lentils and water. Cover the pot with a lid, bring it to a boil on high heat, then reduce the heat to low and simmer for 20 minutes.
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Once the lentils are soft and broken down, pour in the coconut milk into the pot. Transfer the soup in batches into a blender and puree until smooth. If you want some texture, puree only half of the soup. Season with salt and add pepper flakes if desired.
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Serve with rice, couscous or quinioa.
Please be mindful of any allergies you and/or your family may have before you try out this recipe.