Coconut Curry Lentil Soup

2 cups red split lentils (masoor dal)

7 cups water

1 medium carrot, cut into 1/2-inch dice

2 tablespoons fresh peeled and minced ginger

2 tablespoons curry powder
2 tablespoons coconut oil

8 green onions (scallions), thinly sliced
1/3 cup tomato paste
1 14-ounce can coconut milk

2 teaspoons fine grain sea salt
one small handful cilantro, chopped

cooked brown rice or farro, for serving (optional)

Rinse lentils cover with water and bring to a boil. Reduce to a simmer and add shredded carrots and 1/4 of the ginger. Cover and simmer until the lentils start to spit (15 minutes or so).

In the meantime, in a small saucepan, cook the curry powder and onions in the oil until it is fragrant but don't burn the curry.

Add the tomatoes, curry mixture, and coconut milk and salt. Simmer for about 5-10 minutes until the flavors are blended. Sprinkle with cilantro and serve over rice or faro.

This recipe was adapted from one of my favorite website www.101cookbooks.com. Check it out you will love it!

Serves 6. Prep time: 10 min - Cook time: 35 min