Servings For
Prep Time (minutes)
Cook Time (minutes)
Ingredients List
3 Tablespoons coconut oil
1 medium onion, chopped
2 carrots, peeled and chopped
3 garlic cloves, pressed or minced
¼ teaspoon chili flakes
1 teaspoon fresh ginger, diced
2 teaspoons ground cumin
1 Tablespoon curry powder
1/4 teaspoon coriander
1 ½ cups lentils, rinsed
1 can fire roasted chopped tomatoes
2 Tablespoons red wine or red wine vinegar
4 cups vegetable broth
1 can coconut milk
1 Tablespoon lime juice
Salt and pepper, to taste
Directions
1Heat coconut oil on medium and sauté onion until soft. Add the carrots, garlic, chili flakes, ginger, cumin, curry powder, and coriander and stir for a minute or two.
2Add the lentils, tomatoes, red wine vinegar, broth, coconut milk, salt and pepper and simmer for 30 minutes until lentils are soft.
3Use an immersion blender and roughly blend keeping soup somewhat chunky. Add lime juice and stir.
All recipes posted are from actual Kitchen Designs' kitchens, Kitchen Designs Facebook, Instagram, and Twitter followers, and contributing professional chefs, restaurants, & nutritionists. A special thank you to our amazing clients for sharing many of these recipes and to our dearest Aunt Jeannie and Nonna, who at ages 92 and 85 respectively, have given us the greatest gift to pass down to future generations.Thank you for submitting your recipes!
