Red Lentil Soup with Coconut Milk

• servings: 6 servings
• active time: 5 minutes
• total time: 35 minutes

Ingredients

2 tablespoons coconut oil

1 large onion (chopped)

4 cloves garlic (minced)

3 large carrots (chopped)

1 teaspoon ginger root (grated)

1 1/2 cups red lentils

1 tablespoon curry powder

1 14 ounce can Diced Tomatoes

1 bunch parsley (chopped, both leaves and stems)

6 cups Vegetable Stock

1 13.5 ounce can Coconut milk

1/2 teaspoon Crushed Red Pepper Flakes

1/2 teaspoon each Sea Salt and Black Pepper

Directions

In a large pot, heat the coconut oil over medium heat. Add the garlic and onions. Sauté for 4 to 5 minutes until vegetables begin to soften.

Add the carrots, ginger, lentils, curry powder, tomatoes, parsley, and vegetable stock. Bring to a boil and reduce heat to a simmer.

Cover and simmer the lentils for 20 to 25 minutes until the water has absorbed and the lentils are tender.

Remove lid and stir in the coconut milk. Top with fresh chili flakes and salt and pepper if desired. Serve with lime juice if desired.

Nutrition

• Calories: 268 kcal
• Total Fat: 6 g
• Saturated Fat: 4 g
• Unsaturated Fat: 2 g
• Sodium: 38 mg
• Total Carbohydrate: 35 g
• Dietary Fiber: 16 g
• Total Sugars: 4 g
• Protein: 13 g