COCONUT LENTIL SOUPServing Size: 1  Calories: 330INGREDIENTS

• 1 tbsp coconut oil
• 2 medium yellow onions, diced (600 g, approx. 4 cups)
• 4 medium cloves garlic, minced
• 1 tbsp fresh ginger, peeled, minced
• 1 tbsp curry powder
• 1 tsp turmeric
• 1/2 tsp coriander
• 1/2 tsp black pepper
• 1 tsp sea salt
• 1/2 tsp red pepper flakes
• 2 cups (375 g) dry red lentils
• 1 can coconut milk (full-fat or light)
• 3 cups water or vegetable stock
• fresh cilantro for serving
• cooked jasmine, basmati or brown rice, for serving (optional)

INSTRUCTIONS

1. Cook the onions, ginger and garlic in the coconut oil for 5-10 minutes over medium heat, stirring frequently until soft.
2. Add the spices, coconut milk, lentils and water or vegetable stock.
3. Bring to a light simmer over low to medium heat and cook for 25-30 minutes, uncovered, until lentils are soft and it has thickened up.
4. Remove from heat and serve topped with fresh cilantro over brown rice, quinoa, or on its own.

NOTESBroth or Water: You can use both with good results but the broth adds a bit more flavour to the final dish.
Coconut Milk: Both light and full-fat coconut milk work well. Full-fat will result in an extra creamy dahl, light coconut milk is great for a lower-fat option that’s still delicious.
Storage: Let cool then store in a sealable container in the fridge for up to 5 days or freezer for up to 3 months. Reheat as needed stovetop or in the microwave.
Spiciness: Omit or reduce the amount of red pepper flakes if you’re sensitive to spice. 

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