Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon coconut oil
  • 3 tablespoons finely chopped (peeled ginger (from 3” piece))
  • 3 garlic cloves (minced)
  • 1 large shallot (chopped)
  • 3 carrot (peeled and finely diced (about 1 ½ cups))
  • 3 teaspoons curry powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 2 cups red lentils
  • 1 ½ cups unsweetened coconut milk
  • 2 tablespoons finely chopped cilantro
  • 1-2 diced Serrano
  • Pinch of Crushed Red Pepper

Instruction

  • Heat oil in a medium saucepan over medium heat. Add ginger, garlic, shallot and carrots, and cook, stirring often until softened, about 7 minutes. Add curry powder, and cook, stirring, until fragrant, about 1 minute.
  • Add 2 teaspoons kosher salt, 1 cup of coconut milk, 8 cups of water, and the lentils, and bring to a boil. Reduce heat, cover and simmer until lentils and carrots are tender, 10-12 minutes.
  • Pour 3 cups soup through a fine sieve into a bowl, reserving solids. Put strained liquid back into pot and puree solids in a blender. Let cool a little before you blend. Add blended liquid back into pan.
  • Stir to blend and spoon into bowls and stir in drizzle of coconut milk and top with cilantro, serene pepper, red pepper flakes.