curried lentil, tomato, and coconut soup

original recipe

ingredients

• 2 tablespoons virgin coconut oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 (2 ¹⁄₂”) piece fresh ginger, peeled, finely grated
• 1 Tbs medium curry powder (powder not paste)
• 1 ¹⁄₂ cups green lentils
• 1 (28 oz) can crushed tomatoes
• ¹⁄₂ cup finely chopped cilantro, plus more for garnish.
• Kosher salt, freshly ground pepper
• 1 (13.5 oz) can unsweetened coconut milk, shaken well
• Lime wedges, toasted coconut, and crusty bread (for serving)

instructions

1. Melt coconut oil over medium heat in a medium sized pot or Dutch oven. Add the onion and saute until soft, about 4 to 6 minutes. Add the garlic, ginger, and curry powder and continue to cook for another 30 seconds. Add the lentils, tomatoes, cilantro, coconut milk, 2 cups of water, and a big pinch of salt and pepper. Cook for about 20 to 25 minutes or until lentils are soft.
2. Serve the soup in a big bowl topped with more cilantro, toasted coconut, and lime wedges.