Coconut Curry Red Lentil Soup

• 93
  1 tbsp avocado oil

  Avocado Oil93$49.00Buy from Casa Ayla
• 93
  1 tbsp minced garlic

  Garlic, Minced, Organic93$1.18Buy from South Coast Organics and Bulk Foods
• 92
  1 tbsp curry powder

  Curry Powder (Salt-Free) Organic92$5.00Buy from Gneiss Spice
• 94
  1 tsp ground turmeric

  Turmeric Root (High Curcumin 4-5%), Ground, Certified Organic94$8.40Buy from Pure Indian Foods
• 93
  1 tsp ground ginger

  Organic Ground Ginger93$16.00Buy from Smith & Truslow
• 93
  2 tbsp tomato paste

  Tomato Paste93$4.98Buy from Giovanni's Appetizing Food Products
• 90
  3 cups vegetable broth

  Vegetable Broth, Org, 32 oz90$4.69Buy from Natures Pick Market
• 94
  1 1/2 cups dried red lentils, rinsed

  Organic Red Lentils94$26.95Buy from Woodstock Farms
• 1 cup waterPantry staple
• 81
  1 1/2 cups coconut milk

  Ceres Organics Coconut Milk - 400ml81$3.00Buy from L'Organic
• 1 tsp saltPantry staple
• 1/4 tsp black pepperPantry staple

Each product links to its own store, which ships it. Prices are as listed on Clearshelf.

1. 1

   Warm the avocado oil in a large pot over medium heat for 1 minute. Add the minced garlic and cook for 1 minute until fragrant without browning.

2. 2

   Add the curry powder, ground turmeric, ground ginger, and tomato paste to the pot. Stir constantly for 2 minutes to toast the spices and bloom the aromatics.

3. 3

   Pour in the vegetable broth and water, stirring well to lift any toasted spices from the bottom of the pot. Add the rinsed red lentils. Bring the liquid to a gentle boil over medium-high heat, about 4 minutes.

4. 4

   Reduce the heat to medium-low, cover partially with a lid, and let the soup simmer for 20–25 minutes, stirring occasionally, until the lentils are tender.

5. 5

   Stir in the coconut milk, salt, and black pepper. Simmer gently uncovered over low heat for 3 minutes until smooth, creamy, and heated through.

6. 6

   Turn off the heat. Ladle the hot soup into four bowls and serve immediately.