Prep Time
10 minutes
Cooking Time
25 Minutes
Yields
6 servings
Ingredients
- 2 tablespoons olive oil or coconut oil
- 1 medium yellow onion, diced
- 1 carrot, diced
- 1 red bell pepper, seeds removed and diced
- 1 zucchini, sliced into 1 inch pieces
- 1 sweet large Japanese sweet potato, cubed (scrub but don’t peel)
- 4 garlic cloves, finely chopped
- 1 – inch piece ginger, peeled and finely grated
- 1 tablespoon yellow curry powder
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 cup red lentils, rinsed, drained, and picked over
- 2 1/2 cups vegetable broth
- 3/4 pound fresh tomatoes, chopped (sub – 1 14.5- ounce can diced fire roasted tomatoes)
- 1 13.5- ounce can coconut milk, shaken well
- 1/2 cup chopped cilantro
- Salt and pepper, to taste
- Garnish: extra cilantro, lime wedges
Directions
- In a large pot, heat the oil over medium-high heat. Add the onion, carrot, and red bell pepper. Cook until tender, about 4 to 5 minutes.
- Stir in the garlic, ginger, curry powder, and crushed red pepper flakes. Cook for 1 minute and stir in the red lentils and sweet potatoes.
- Pour in the vegetable broth, and coconut milk. Stir in the cilantro and season with salt and pepper. Bring the soup to a boil and then reduce the heat to low. Simmer for 10 minutes
- Add zucchini and tomatoes, simmer for additional 10 minutes, stirring occasionally, or until the lentils are soft, but not mushy. Taste the soup and season with additional salt and pepper, if necessary.
- Ladle the soup into bowls and garnish with cilantro, and a squeeze of lime juice, if desired. Serve immediately.
Notes
Make sure your coconut milk has no fillers or thickeners. Use full-fat coconut milk.
This is also good with eggplant instead of zucchini
Adapted from Two Peas and Their Pod
To Life - To Health 