Coconut Lemongrass Red Lentil Soup
Ideal Protein Phase:
3-4
Recipe Category:
Soups and Salads
Ingredients
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2 tbsp coconut oil
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2 large onions, peeled and chopped
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4 cloves garlic, finely chopped
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1 tbsp fresh ginger root, minced
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1-2 drops lemongrass essential oil
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4 tbsp tomato paste
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4 carrots, peeled and chopped
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4 tbsp curry powder
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2 tsp red pepper flakes
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8 cups vegetable broth
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1 cans coconut milk
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4 cups fresh tomatoes, chopped
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3 cups dried red lentils
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4-6 handfuls baby spinach
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Salt and pepper to taste
Directions
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Heat coconut oil over medium heat. Add onion, garlic and fresh ginger. Cook until onion is translucent, then add carrots and sauté 5-7 minutes
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Add tomato paste, curry powder and red pepper flakes. Cook for another 1-2 minutes stirring constantly until all the vegetables are coated and flavours are combined.
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Add vegetables broth, coconut milk, diced tomatoes and lentils. Cover and bring to a boil on medium high heat. Reduce to a simmer
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Add lemongrass essential oil and cook for approximately 30 minutes until lentils are cooked through. Season with salt and pepper to taste.
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Add spinach and stir until wilted.
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Garnish with fresh chopped cilantro and sour cream.