Curried Lentil, Tomato, and Coconut Soup

This comforting soup is perfect for the winter, and you can even freeze leftovers to save for a rainy day.

Yield: 4 servings

Ingredients:

• 3 tablespoons coconut oil

• 1 onion, finely chopped

• 3 garlic cloves, finely chopped

• 1 (1 ½”) piece ginger, peeled and grated

• ½ -1 tablespoon curry powder (more for higher heat)

• 3/4 cup red lentils (washed and drained)

• 1 (14.5-ounce) can tomatoes, crushed

• 1 bunch parsley or cilantro, chopped

• 1 (13.5-ounce) can full-fat coconut milk (unsweetened)

• Sea salt to taste

• Optional: 1/4 teaspoon crushed red pepper flakes

Prep:

1. Heat oil in a medium saucepan over medium heat and add onion.

2. Cook, stirring often, until softened and translucent (6-8 minutes).

3. Add garlic, ginger, curry powder and cook until fragrant (2-3 minutes). 

4. Add lentils and cook for another 2 minutes.

5. Add the tomatoes, cilantro, a large pinch of salt, and 2½ cups of water.

6. Measure and set aside ¼ cup of the coconut milk for serving, and add the remaining coconut milk to the saucepan. Bring the mixture to a boil then reduce the heat to low and simmer.

7. Cook while stirring occasionally until the lentils begin to soften (about 22–25 minutes). 

8. Taste and season with more salt to taste.

9. When serving, drizzle the remaining coconut milk on top, and garnish with more cilantro if desired.