This is a healthy and flavorful soup with vegetables, lentils, curry powder, and coconut milk.
Ingredients
- 2 tablespoons Mission Trail Extra Virgin Olive Oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 tablespoons ginger, minced
- 1 tablespoon Madras Curry Powder
- 1 teaspoon salt
- 1 28 ounce can diced tomatoes
- 1 can coconut milk
- 3 cups vegetable stock
- 1 cup red lentils
- 1 lime, juiced
- 1/4 cup cilantro, chopped
Instructions
- Heat the olive oil in a pot over medium heat. Add the onion, garlic, carrots, ginger, salt and curry powder. Saute for 5 minutes until the vegetables start to get tender.
- Add the tomatoes, coconut milk, vegetable stock and lentils. Bring to a boil then reduce the heat to medium low and simmer for 20 minutes until the lentils are tender.
- Stir in the lime juice and cilantro.
Takes 30 minutes
Serves 4
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