Warm, comforting, and completely plant-based. This soup is ready in 30 minutes and freezes beautifully.
Ingredients
- 1 cup red lentils, rinsed
- 1 can (400ml) coconut milk
- 1 can (400g) diced tomatoes
- 1 onion, diced; 3 garlic cloves, minced
- 1 tsp each: cumin, coriander, turmeric, salt
- 1 tbsp olive oil; fresh coriander to garnish
Instructions
- Sauté onion in oil 5 minutes. Add garlic and spices; cook 1 minute.
- Add lentils, tomatoes, and coconut milk. Bring to a boil, reduce heat, and simmer 20 minutes until lentils are soft.
- Blend half the soup for a creamier texture. Season to taste, garnish with coriander, and serve.