Curried Lentil Soup Recipe

So good. Such a good time for it right now also! It's not super cold over here in L.A. but I'm sure some of you in other places would love to warm up with this creamy soup. 
I love how comforting it is.
It's a beautiful golden yellow color too. My absolute favorite color.
It's magical.
If you end up making this- please let me know how you liked it!
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Tag #thedailykale or @thedailykale on instagram so I can see your re-creations!

Curried Lentil Soup

Recipe by: The Daily Kale
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• 1 1/2 cups uncooked red lentils
• 1 1/2-2 cups water or veggie broth
• 1/2 red onion (chopped)
• 1 can coconut milk
• 1-2 tsp. turmeric powder
• 1/4 tsp. cumin
• 1/4 tsp curry powder
• black pepper (to taste)
• 1/4 tsp. ginger powder 
• 1-2 cloves of garlic (minced)
• 1 tbsp. tamari
• 1/4 tsp. cayenne pepper (optional)
• cilantro (I add in a little at the end -just before blending & for garnish)
• pink or sea salt, to taste

 

1. In a sauce pan coated with a little coconut oil, sauté the chopped onions & garlic on a low heat.
2. Lower the heat more and add in the spices. Make sure to coat the onions & garlic completely with the spices.
3. Stir in the uncooked, dry lentils. Making sure to coat them completely with the spices and the onions and garlic. 
4. Now pour in the can of coconut milk, bring to a light simmer.
5. Add in the water or veggie broth. Stirring. Bringing back to a light simmer.
6. Cover with a tight lid and cook for about 10-15 minutes, until the lentils are soft & tender.
7. Move to a blender to puree the soup. This step is optional if you prefer a chunky soup. But I love smooth creamy, pureed soups. I also like to tweak the recipe here if need be. In the blender I add in more spices or salt if it needs it. You can also add in more water or veggie broth to thin it out, if need be. 

ENJOY!*