This soup is bursting with gingery coconut flavor! It is simple and hearty and just perfect for a cool night. Lentils give you a great helping of protein totally planted based. The coconut milk makes this so deliciously creamy without any dairy!
1 T. coconut oil
1/2 chopped onion
3 stalks, celery, chopped
1 1/2 cups chopped carrots
1 T. fresh grated ginger
1 can coconut milk
2 cans chicken or vegetable broth (fill up the coconut milk can twice)
12 oz. dry red lentils, washed and sorted
3 T. coconut aminos or Bragg's liquid aminos
juice of 1-2 limes or 1/2 lemon if in a pinch!
salt and pepper to taste
chopped cilantro and smoked paprika for garnish
Sauté all veggies and fresh ginger in the coconut oil in a pot for about 5 minutes. Add the remaining ingredients except the lime juice and bring to a boil. Reduce heat to low and simmer, covered for about 40 minutes or until lentils are tender. Stir in lime juice and salt and pepper to taste. Top with cilantro and smoked paprika if desired.
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