Coconut Curry Red Lentil Soup
2 bell peppers, diced
1 small white onion, diced
2 large garlic cloves, minced
1 tbsp fresh minced ginger
1.5 tbsp curry power
1 tsp turmeric powder
1 tsp cumin
Salt & pepper
1 cup red lentils
1 can diced tomatoes, lightly drained
1 can full fat coconut milk
32 ounces vegetable broth
Juice of 1 lime
Optional: greens for mixing in at the end (I used Swiss chard and kale)
Heat a large pot over medium heat and add 1 tbsp oil. Sautéed bell pepper, onion, garlic & ginger for 3-5 minutes.
Add spices and season well with salt & pepper. Stir for about 1 minute.
Add lentils, tomatoes, coconut milk & vegetable broth. Bring to a boil and then simmer for about 20-25 mins.
Optional for a more pureed version: puree 1-2 cups of soup using a blender or immersion blender.
Mix in greens + lime juice and add more salt as needed.
Add more broth if you like more liquid in your soup! I like this to be thicker which will be the outcome with the instructions above. Enjoy!