This is probably one of our all time favorite meals. It's vegetarian, its quick to make, it's cheap & we usually have all of the ingredients in the pantry. What more could you ask for? Oh yeah, and it's soooo good!
2 cups red lentils, rinsed (unsoaked)
1 tbsp coconut oil
1 onion, chopped
5 cloves garlic, minced
1 tbsp fresh ginger, grated or 1/8 tsp dried ground ginger
1/2 tsp turmeric
1/2 tsp cumin
2 tsp curry powder*
1/8 tsp cinnamon
1/8 tsp cayenne
4 cups veggie stock
1 cup diced canned tomatoes
2/3 cup coconut milk
1 1/2 tbsp lime juice
S&P to taste
adapted from this recipe.
*curry powders vary greatly, adjust the amount depending on your curry powder of choice & your own preferences.
Heat coconut oil in a saucepan over medium heat. Add onion & garlic, sauteing until onion is translucent. Add ginger & spices, then lentils, stock, tomatoes, S&P. Bring to a boil, then reduce heat. Simmer uncovered for 20 minutes, or until the lentils are cooked. Pour in coconut milk & lime juice. Adjust seasonings if necessary.
As this is a thicker soup, we like to have it with toast. Much like the English eat brown beans with toast. I like it for breakfast the next day.
You can also increase the amount of lentils. We usually put in 4 cups, but we've gone higher at times as well.