Ingredients
4 servings
coconut oil
2.0
tablespoon(s)
white onion
1.0
whole
Garlic
1.0
jar(s)
Ginger
3.0
whole
mild curry powder
1.0
tablespoon(s)
crushed red pepper flakes
0.25
teaspoon(s)
fire roasted diced tomatoes (28oz)
1.0
can(s)
red lentils
1.0
cup(s)
water
2.5
cup(s)
full-fat coconut milk (14oz)
1.0
can(s)
sea salt
0.25
tablespoon(s)
cilantro
0.5
bunch(es)
lime juice
2.0
bottle(s)
black pepper
1.0
tablespoon(s)
cauliflower
1.0
head(s)
Dietary Restrictions
Vegetarian
Vegan
Recipe Instructions
1.Heat the oil in a large pot over medium heat. Add the onion and a pinch of salt and cook until soft and lightly browned around the edges, 8 to 10 minutes, reducing the heat to low as needed.
2.With the heat on low, add the garlic, ginger, curry powder, and red pepper flakes and cook, stirring, until fragrant, about 2 minutes.
3.Add the tomatoes, lentils, water, coconut milk, ½ teaspoon salt, and several grinds of black pepper. Bring to a boil, cover, and reduce to a simmer, stirring only occasionally, until the lentils are tender, 25 to 35 minutes. If your soup is too thick, stir in 1/2 to 1 cup more water to reach your desired consistency.
4.Stir in the cilantro and lime juice. Season to taste with salt and pepper and serve.