This recipe made a BIG batch, but I don't mind because it's so good that I'm glad I have leftovers for a while. I froze more than half the batch.
It is a warm and satisfying soup that is great for any occasion.
INGREDIENTS:
2 tablespoons coconut oil
2 large onions, peeled and chopped
4 cloves garlic finely chopped or pressed
1 tablespoons fresh ginger root, minced
1–2 drops Lemongrass essential oil (you can sub for fresh lemongrass)
4 tablespoons tomato paste
4 carrots, peeled and chopped
4 tablespoons curry powder
1 teaspoon red pepper flakes
8 cups vegetable broth
2 cans coconut milk
4 cups fresh tomatoes, chopped
3 cups dried red lentils
4–6 handfuls baby spinach
Salt and pepper to taste
DIRECTIONS:
- Heat coconut oil over medium heat; add onion, garlic, and fresh ginger. Cook until onion is translucent then add carrots and sauté 5–7 minutes.
- Add tomato paste, curry powder, and red pepper flakes; cook for another 1–2 minutes stirring constantly until all vegetables are coated and flavors combined.
- Add vegetable broth, coconut milk, diced tomatoes, and lentils. Cover and bring to a boil on medium high heat; reduce to simmer (low heat).
- Add Lemongrass essential oil and cook for approx. 30 minutes until lentils are cooked through. Season with salt and pepper to taste.
- Add spinach and stir until wilted. (I add extra spinach.)
- Garnish with 1 tablespoon fresh chopped cilantro and 1 tablespoon sour cream.
Recipe inspired by doTERRA blog
I'd love to know below how you liked the recipe. Or comment below with any questions you have.