Coconut Curry Lentil Soup Recipe
Coconut Curry Lentil Soup is a vegetarian, gluten free dream! Lunch, dinner, or shoveled in by the spoonful at naptime.
Ingredients
- 4 cloves Garlic chopped chunky
- 1 White Onion small, chopped
- 1/2 cup Rainbow Radishes
- 1/2 cup Fingerling Potatoes chopped
- 1 cup Celery
- 1/2 cup Carrot chopped
- 2 teaspoons Ghee
- 1 teaspoon Celery Seed
- 1/2 teaspoon Cumin
- 2 teaspoons Curry Powder
- 2 pinches red hawaiian sea salt
- 1 teaspoon Turmeric
- 1/4 teaspoon Black Pepper
- 1/4 teaspoon Crushed Red Pepper
- Lemon Juice fresh, to taste
- 13 ounces Cream of Coconut 1 can
- 1 package Steamed Lentils 17.6 oz
- 2 tablespoons Sour Cream
- Organic Blue Agave Sweetener to taste
Instructions
- Chop all veggies, keep ‘em separate from one another and set aside.
- Heat ghee in caste iron skillet on medium heat.
- Throw in onion, celery and ½ of the garlic and sauté until onion is tender (about 7 minutes).
- Add 1/2 of the can of coconut cream and rest of veggies, turn down heat to a low simmer and cover (open and stir regularly… you don’t wanna burn the cream) for another 7 minutes.
- Add the lentils and stir.
- Add the sour cream and agave to taste
- Serve atop microwave spaghetti squash or your favorite rice.