This nourishing soup combines protein-rich red lentils with golden turmeric and warming spices for both comfort and wellness benefits. The coconut milk adds richness while ginger and turmeric provide natural anti-inflammatory properties.
Ingredients
- 1 cup red lentils
- 2 tablespoons avocado oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon turmeric
- 1 teaspoon cumin
- 4 cups vegetable broth
- 1 can (14 oz) coconut milk
- 1 teaspoon Redmond Real Salt
- 1/4 teaspoon black pepper
- 2 tablespoons cilantro, chopped
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Rinse red lentils in cold water until water runs clear.
- Heat avocado oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic, ginger, turmeric, and cumin. Cook 1 minute until fragrant.
- Add lentils and vegetable broth. Bring to a boil, then reduce heat and simmer 15-20 minutes until lentils are tender.
- Stir in coconut milk, salt, and pepper. Simmer 5 minutes more. Garnish with fresh cilantro before serving.
Notes
- Red lentils break down during cooking, creating a naturally creamy texture
- Add ginger powder if fresh ginger is unavailable
- Serve with crusty bread or over brown basmati rice
- Soup keeps well in refrigerator for up to 4 days
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