Curried lentil soup

Ingredients

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

Directions

-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.

No Comments Yet

Comments are closed

 

Mondanité is Lebanon’s leading lifestyle and social magazine. Well-known for its broad coverage of the society hot spots; every party and every big event Lebanon is hosting.

FOLLOW US ON