Ingredients
- • 1 tbsp olive oil
- • 1 yellow onion, diced
- • 2 cloves garlic, minced
- • 1 in fresh ginger, peeled and grated
- • 1/2 tbsp turmeric powder
- • Pinch red pepper flakes
- • 2-3 carrots, peeled and sliced
- • 1 cup red or yellow lentils
- • 4 cups water
- • 13.5 oz can coconut milk
- • salt, to taste
Steps
- In a large pot, heat oil on medium flame. Sauté the onion, garlic, and ginger until onions are translucent (2-3mins).
- 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.
- 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.
- 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.