Original pin here.
When I bought red lentils out of curiosity at my not-so-local farmer’s market, I needed to hit up Pinterest for suggestions. What I found was this aromatic, delicious, spicy and good for me soup.
1 tbsp coconut oil (or olive oil)
1 large onion, chopped
2 cloves garlic, minced
1 tbsp fresh ginger, minced
2 tbsp tomato paste (or ketchup)
2 tbsp curry powder
½ tsp hot red pepper flakes (I left these out to keep my little guy happy)
4 cups vegetable broth
1 can coconut milk
1 can diced tomatoes
1.5 cups dry red lentils
salt and pepper, to taste
Garnish: chopped cilantro (fresh coriander) and/or vegan sour cream (not being vegans, we used the real deal)
In a stockpot, heat the coconut oil over medium heat and stir-fry the onion, garlic and ginger until the onion is translucent, a couple minutes.
Add the tomato paste (or ketchup), curry powder, and red pepper flakes and cook for another minute.
Add the vegetable broth, coconut milk, diced tomatoes and lentils. Cover and bring to a boil, then simmer on low heat for 20-30 minutes, until the lentils are very tender. Season with salt and pepper.
I doubled the recipe to feed seven with a side of naan flat bread. I didn’t have anything left over for the next day. Next time, I’ll double it, but only so I can freeze it too!