I had you at chili, lime and coconut right? Red lentils are simmered in a creamy coconut broth with a pinch of garam masala, turmeric and cumin to create this warming crimson bowl of soup! Double the recipe and pop leftovers into the freezer for another meal. A pinch of black pepper along with the fat from the coconut milk make the turmeric more bioavailable in the body!
- 1 tbsp. coconut oil
- 1 yellow onion, peeled and chopped finely
- 1/2 tsp. ground turmeric or 1 tsp. finely grated fresh turmeric
- 1 tsp. garam masala
- 1/4 tsp. red pepper flakes
- 1 tsp. ground cumin
- a pinch of black pepper
- 1 398 ml. can of organic fire roasted tomatoes
- 1 cup of red lentils
- 1 can of full fat coconut milk
- 4 cups of water or vegetable stock
- 2 tbsp. freshly squeezed lime juice
- 2 tsp. of himalayan pink salt
- 1/2 cup of cilantro to garnish
In a large saucepan saute the onion and garlic in the coconut oil until the onion is translucent. Add turmeric, garam masala, red pepper flakes, cumin and black pepper to the onions. Stir to combine.
Add the can of fire roasted tomatoes, the red lentils, coconut milk and water or stock. Simmer for 40 min. or until the lentils are soft and the soup has thickened.
Add the 2 tsp. of salt or more to taste, keeping in mind that if you used veggie stock that it is most likely salted so perhaps a little less! Serve topped with freshly chopped cilantro. This soup will keep well in the fridge for a few days but because it contains coconut milk, no longer. Freeze the leftovers if you aren’t going to consume it within a few days.