The other day I was craving Thai flavors, but didn’t have too many Thai ingredients on hand, so I made this soup with the inspiration of Thailand and what I had on hand.  It came out pretty tasty!  The sweet coconut milk, ginger, and spices did the trick!  This is perfect as a soup, or it would be delicious over some rice or quinoa.

Coconut Curry Lentil Soup

Serves 4

2 tbsp. coconut oil

1/2 cup lentils (green or red)

1/2 medium sweet onion, diced

2 tsp. curry powder

1/2 tsp. cumin

1/4 tsp. ground ginger

1/8 tsp. cayenne pepper, or a dusting if you don’t like too much spice

5 cloves garlic, minced

4 cups vegetable broth

1 large carrot, diced

1 cup chopped cauliflower (bite size pieces)

10 baby potatoes, sliced (I cut each one into 4 pieces)

1 cup coconut milk

salt and pepper to taste

a handful of cilantro, chopped

In a soup pot, melt the coconut oil and add in the lentils and onions.  Saute till the lentils are soft, about 5 minutes.  Add in the spices, stir to coat, and then the vegetable broth.  Bring to a boil.  Then turn the heat down to a simmer.  Let cook for 30 minutes, stirring occasionally.  Add in the carrot.  Let sit 5 minutes and add the cauliflower, and potatoes.  Let cook for about 15 minutes or until veggies are fork tender.  Add in the coconut milk.  Stir and season with salt, and pepper.  Serve warm alone or with rice topped with fresh chopped cilantro.

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