Ingredients
-
1/8 cup Spring Water
-
1/8 cup chopped Yellow Onion
-
1/2 tbsp Minced Garlic
-
1/4 tsp Ground Ginger
-
1/4 cup chopped Serrano Peppers
-
3/4 cup Vegetable Broth
-
1/4 cup Light Coconut Milk
-
1/4 tsp Curry Powder
-
1/8 cup chopped Cilantro
-
1/4 tsp Sea Salt
-
1/8 cup dry Golden Lentils
-
1/8 cup chopped Carrots
-
-
Directions
Credit: Minimalist Baker
Ingredients from original may have been adjusted below to fit goals.
Adjust the Serving Size for the amount you would like to make. The default is 1 Serving.
Steps
|
1
Done
|
Heat a large rimmed skillet or pot over medium heat. Once hot, add water and onion. Sauté for 3 minutes, stirring frequently, until softened and slightly browned. |
|
2
Done
|
Add garlic, ginger, and serrano pepper and sauté for another 2-3 minutes. Then add carrots and a pinch of salt and stir. Cook for 1-2 minutes more, stirring occasionally. |
|
3
Done
|
Add vegetable broth and coconut milk and increase heat to medium high. Bring to a low boil. Then add lentils and stir. Once the mixture comes back to a low bubble, reduce heat to low or until you achieve a gentle simmer. |
|
4
Done
|
Add curry powder and stir once more. Simmer the soup uncovered, stirring occasionally, for 12-16 minutes or until the carrots and lentils are tender. If the mixture becomes too thick, you can add more coconut milk or vegetable broth as needed. (We added a bit more of each to thin.) |
|
5
Done
|
Garnish with fresh cilantro and serve. |
