Note that this does contain dried chili peppers as part of the curry powder, which is fine. Even during the cleanse, dried peppers are allowed in small amounts as seasoning. So enjoy this fiery soup that revolutionizes how you get your liquid protein in. . .who knew blended lentils would be so creamy and delicious?
- 2 tablespoons coconut oil
- 1 large onion, cut into ½ inch pieces
- 3 cloves garlic, peeled and finely minced
- 3 tablespoons fresh ginger, peeled and finely minced
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander seed
- 1 teaspoon red curry paste, more or less to taste (check to make sure it’s unsweetened)
- 2 cups coconut milk
- 2 cups red lentils
- 2 quarts (or more as needed), fresh water OR chicken broth OR vegetable broth
- Garnish with lime juice to taste and freshly chopped cilantro (optional)
- Heat a large (heavy-bottomed is best) soup pot over medium-high heat, melting the coconut oil.
- Stir in the onions, allowing them to cook slowly until translucent and soft.
- When they have just started to soften, stir in the ginger and garlic. Cook until fragrant, then add the spices and curry paste. Mix everything together well.
- Reduce heat and add coconut milk. Let cook for 5 minutes before adding lentils and stock.
- Lower heat and cook for roughly 30 minutes. Keep stirring often to keep the lentils from sticking to the pot. As the lentils cook, they will break down and thicken the soup. Add more liquid as you see fit.
- When lentils are tender, either blend directly in the pot with an immersion blender or let cool and add in batches (2 cups at a time) to a blender and puree until smooth. You can use additional coconut milk or broth (or water) to thin out the puree if needed.
- Add additional seasoning to taste, a splash of lime juice and add garnishes to individual servings.
Recipe: Frank Giglio
Photos: Jenny Nelson