2 tablespoons ghee or coconut oil
1 onion, finely chopped
2 medium carrots, peeled and finely diced
1 rib celery, finely diced
2 cloves garlic, pressed through garlic press Salt
1 and 1/2 teaspoons curry powder
1 teaspoon turmeric
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon black pepper
1 pound split red lentils (dried)
6 cups chicken stock, hot
1/2 can coconut cream
1 tablespoon chopped cilantro leaves
Naan bread, for dipping
-Place a pot over medium-high heat, and add in the ghee; once hot, add in the onion, carrot and celery, and saute for about 5-6 minutes, until slightly tender. -Add in the garlic, curry powder, turmeric, cumin, smoked paprika and black pepper, and stir to combine; once aromatic, add in the lentils and stir to blend, followed by the chicken stock.
-Cover the soup and allow it to gently simmer for about 20 minutes, stirring occasionally, or until lentils are tender and soup is slightly thickened.
-Finish the soup by stirring in the coconut cream and the cilantro, and serve with warm naan bread, if desired.