This soup is easy on the wallet and is not a huge time commitment to put together. You can make a big batch of this and heat it up later for lunches/quick dinners during the week. It’s dairy free (and vegan), gluten free, and if you buy organic ingredients … then pesticide/preservative free as well! It’s nourishing and warming, and the lentils and coconut milk make it quite filling.
- Coconut oil
- 1 can of coconut milk
- 1 onion
- 2 cloves garlic
- 3 carrots
- 2 large sweet potatoes
- 1 cup red lentils
- 2 Tsp turmeric
- 1 Tsp red chili powder (optional)
- Fresh rosemary
Wash all of the vegetables. Chop the onion and potato into bite-size pieces, and chop the garlic cloves finely. Drop a heaping tablespoon of coconut oil into the bottom of a large soup pot. Over medium heat, add the onions and potatoes and mix well. Sauté for 2-3 minutes.
Next, add the carrots, lentils, and garlic. Sauté for another 2-3 minutes. Add the turmeric and chili powder and a bit of freshly grated black pepper and sea salt. Mix ingredients well for another couple of minutes.
Next, add 6 cups of water and bring to boil. Turn heat down and stir. Cover and let it simmer until the lentils and sweet potatoes are soft (7 minutes or so).
Finally, add the coconut milk and freshly cut rosemary. Let it simmer for another couple of minutes before serving. Garnish with rosemary and serve.