Ingredients
1 cup red lentils (masoor dal), rinsed
1 tbsp olive oil or coconut oil
1 onion, chopped
2 garlic cloves, minced
1 carrot, chopped
1 tomato, chopped
½ tsp cumin
½ tsp turmeric
½ tsp smoked paprika (optional)
3 cups vegetable broth or water
½ cup coconut milk
Salt & pepper to taste
Lemon juice and cilantro for garnish
Instructions
Heat oil in a pot over medium heat. Add onion and garlic; sauté until golden.
Add carrots and tomatoes; cook for 3–4 minutes.
Stir in cumin, turmeric, paprika, and lentils. Mix well.
Pour in vegetable broth, bring to a boil, then simmer for 20 minutes or until lentils soften.
Add coconut milk and blend half the soup using a hand blender for a creamy texture.
Season with salt, pepper, and a squeeze of lemon.
Garnish with cilantro and serve warm.
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