- 3 – 4 tablespoons organic margarine (or coconut oil) and/or olive oil (do not overheat olive oil)
- 1 medium carrot, finely chopped
- 1 large celery stalk, finely chopped
- 1 medium onion, medium chopped
- 4-5 garlic cloves, minced
- 3 tablespoons minced ginger
- 1-2 tablespoons curry powder
- 1 tablespoon sugar (enhances tang of the lime)
- 1/4 teaspoon crushed red pepper flakes
- 1 or 2 (14-ounce) cans fire roasted tomatoes
- 1 to 1 1/2 cup dried lentils (whatever kind you have on hand)
- 2 1/2 cups water + 3 tablespoons veggie bouillon mixed in
- 1 (14-ounce) can full-fat coconut milk (coconut cream will also work but you may have to add a bit more water)
- 1/4-1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper (several grinds)
- 1 teaspoon turmeric
- 1 to 3 tablespoons lime juice
In a skillet over medium heat, add margarine and/or oils, carrots, and celery. Cook until vegetables are a bit soft (don’t overcook). Add onion and a bit of salt and cook until onions are soft. With heat on low, add garlic, ginger, curry powder, sugar, and red pepper flakes. Cook until fragrant, 2-5 minutes. Add the cans of tomatoes, lentils, water/stock, coconut milk, salt, black pepper and turmeric. Bring to boil, cover and reduce to a simmer, stirring occasionally. Cook until the lentils are tender, about 25 to 35 minutes. If soup is too thick, stir in a bit more veggie stock. Or for a thicker soup, add more coconut milk or cream to your desired consistency. Remove from heat and stir in lime juice. Enjoy! Note: Experiment to get your favorite blend of spices. Don’t skimp on the lentils (I like my soup thicker). Store leftover soup in the fridge for up to 4 days. If it thickens too much in the fridge, stir in a little more liquid while reheating. Can be frozen.
