Carrot Coconut Curry with Black Lentils
Why I Love This Recipe
Don’t be fooled by how simple this soup is! It is packed with flavor and is one of my favorite soups of all time! It makes a good lunch and also dinner if paired with a crusty bread and simple salad. I make mine with Whole Food’s organic Muchi Curry, which is a hot curry and gives this soup some kick. Karla Barbieri.
Ingredients You'll Need
2 tbsp. coconut oil
1 small onion, diced
1 rib celery, diced
4 cups chopped carrots
1 clove garlic, minced
2 tbsp. curry powder (Madras or any other)
8 oz. dried black lentils, rinsed and drained (pick out small stones)
4 cups water
1 can (15 ounces) coconut milk
1.5 tsp. sea salt
Garnish
1/2 cup chopped fresh cilantro
pinch red pepper flakes
peel of one orange grated (optional)
Directions
In a medium pot over medium heat, warm the oil. Cook the onion, celery and carrots, stirring frequently, for ten minutes, or until the mixture is tender. Stir in the garlic and curry and cook for 1 minute, or until fragrant
Stir in the lentils, water, coconut milk and salt and cook for 25 minutes or until lentils are tender but still al dente.
Enjoy warm or chilled. Garnish with cilantro, red pepper flakes and orange peel (if using).
Add a whole grain to make it heartier (optional)
