Aaron and I just got back from Mexico and I really wanted to pack our fridge this week with lots of yummy whole foods. I was trying to think of some dishes that were quick, vegetarian and delicious. So I had a dream and this soup is what I dreamt of. Lentils are a great vegetarian source of protein and high in fibre.
1 cup dry red lentils (rinsed under cold water)
2 teaspoons or 1 large clove garlic (minced)
1/2 teaspoon fresh ginger (minced)
1/2 cup onion (small dice)
5 cups vegetable stock
1/2 cup carrots (small dice)
3 teaspoon Indian red curry powder
1/2 cup can diced tomatoes (BPA free)
1 tablespoon organic virgin coconut oil
2-3 tablespoon fresh cilantro (chopped)
1/2 juice of a lemon
In a soup pot, heat the coconut oil and add your diced onion and carrot, cook on medium heat for about 2 minutes.
Add your red curry powder ginger and garlic and cook for another 2 minutes.
Add your red lentils, diced tomatoes and vegetable stock.
Season with salt and pepper.
Cover the soup and allow it to simmer for about 20 minutes.
Remove the lid, turn off the heat and add your fresh lemon juice and cilantro.
Put the lid back on the soup without heat and just let it get cozy and tasty for another 5 minutes before eating.