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Coconut Cream, Red Lentil Soup
Ingredients:
- 1/4 cup chopped onion
- 4 cloves garlic (minced)
- 2 tablespoons olive oil
- 1 cup organic red lentils
- 4 cups chicken broth
- 2 cups water
- 3–4 tablespoons Coconut Cream Concentrate, to taste
- 1 tablespoon organic curry seasoning
- 1 tablespoon organic cumin
- salt and pepper, to taste
Directions:
In a saucepan, sauté onion and garlic in oil for 1 minute. Stir in red lentils. Add chicken broth and water and bring to a boil over medium heat. Stir in Coconut Cream Concentrate, curry seasoning, cumin, salt, and pepper.
Cook for 30–40 minutes or until lentils are soft and cooked through. Ladle into serving bowls and top with yogurt, if desired. Enjoy.
Note: You can also make your own broth from chicken bones (examples: the neck, back, etc.)
Recipe submitted by Marianita, West Bend, WI.
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