This simple soup is full of flavor and pairs well with a simple green salad for a light dinner or lunch.
2 tablespoons coconut oil or ghee
1 medium onion, diced
1 medium carrot, diced
2 garlic cloves, diced
2 tablespoons fresh grated ginger
3 tablespoons curry powder
2 teaspoons ground turmeric
1 cup beluga (black) lentils
1 box or jar of chopped tomatoes
4 cups chicken or vegetable broth
1 cup full fat coconut milk
¼ cup unsweetened coconut flakes (optional)
1/2 cup cilantro, diced
Kosher salt and black pepper
Heat the oil in a large soup pot. When hot add the onion, carrot, garlic, and ginger making sure to stir so they do not burn. When the onions and carrots have softened, add the curry powder, turmeric, and coriander.
Add the lentils stir well. Add the stock and tomatoes. Stir and bring to a boil. Turn the flame down to a low simmer and add the coconut milk (do not boil coconut milk). Cook for 30-40 minutes. Add more stock or water if soup becomes too thick.
When the soup is done, season with salt and pepper to taste. Ladle into bowls and garnish with coconut and cilantro.