Lentils are a fantastic source of plant-based protein and iron, lentils are quick to cook and incredibly satisfying. Perfect for soups, stews, or veggie burgers.

Serves: 4–6
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

🥣 Ingredients

• 1 tbsp coconut oil (or olive oil)

• 1 medium yellow onion, chopped

• 2 cloves garlic, minced

• 1 tbsp fresh ginger, grated

• 1 tsp ground cumin

• 1 tsp ground coriander

• 1/2 tsp ground turmeric

• 1/4 tsp crushed red pepper flakes (optional for heat)

• 1 cup red lentils, rinsed

• 1 (14 oz) can diced tomatoes, with juice

• 1 (14 oz) can full-fat coconut milk

• 3 cups vegetable broth or water

• 1 tsp sea salt, more to taste

• Juice of 1/2 lime (optional, for brightness)

• Fresh cilantro, for garnish

👩‍🍳 Instructions

1. Sauté aromatics:
   In a large pot, heat coconut oil over medium heat. Add onion and sauté for 5–6 minutes, until soft and translucent. Add garlic and ginger; cook for another minute.

2. Add spices:
   Stir in cumin, coriander, turmeric, and red pepper flakes. Toast the spices for about 30 seconds until fragrant.

3. Simmer soup:
   Add the rinsed lentils, diced tomatoes, coconut milk, and vegetable broth. Stir well, bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes, or until lentils are tender and the soup is slightly thickened.

4. Finish:
   Stir in salt and lime juice (if using). Adjust seasoning to taste. If you prefer a smoother texture, use an immersion blender to partially blend the soup.

5. Serve:
   Ladle into bowls and garnish with chopped cilantro. Serve with warm naan, flatbread, or over steamed rice.

🌿 Tips & Variations

• Add chopped spinach or kale during the last 5 minutes of cooking for added greens.

• For more richness, swirl in extra coconut milk before serving.

• Store leftovers in the fridge for up to 4 days—it gets even better the next day!