Ready in 45 min across 4 steps. Seasonal note: fall, winter.
Ingredients
2 tablespoons coconut oil
1 medium onion (chopped)
4 garlic cloves (minced)
3 tablespoons minced fresh ginger
1 tablespoon mild curry powder
¼ teaspoon crushed red pepper flakes (plus more to taste)
1 (28-ounce) can fire-roasted diced tomatoes
1 cup dry French green lentils (rinsed)
2½ cups water
1 (14-ounce) can full-fat coconut milk
½ teaspoon sea salt (plus more to taste)
Freshly ground black pepper
½ cup chopped fresh cilantro
2 tablespoons fresh lime juice
Method
Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and a pinch of salt and cook until soft and lightly browned around the edges, 8 to 10 minutes, reducing the heat to low as needed.
With the heat on low, add the garlic, ginger, curry powder, and red pepper flakes and cook, stirring, until fragrant, about 2 minutes.
Add the tomatoes, lentils, water, coconut milk, ½ teaspoon salt, and several grinds of black pepper. Bring to a boil, cover, and reduce the heat. Simmer, stirring occasionally, until the lentils are tender, 25 to 35 minutes. If your soup is too thick, stir in 1/2 to 1 cup more water to reach your desired consistency.
Stir in the cilantro and lime juice. Season to taste with salt and pepper and serve.
Original source
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