A soothing and velvety soup made with lentils, coconut milk, and tomatoes for a burst of flavor and texture. This flavorful soup is excellent for lunch or supper since it is vegan, gluten-free, and packed with nutrients.
Recipe Items (four to six people)
Regarding the Soup Base:
1/4 cup of olive oil (or 1/4 cup of coconut oil for a spicier version)
One little onion, minced
2 minced garlic cloves
1 big carrot, chopped
1 stalk of chopped celery
1/4 teaspoon of cumin powder
1.5 milligrams of ground turmeric
quarter of a teaspoon of ground cilantro
Optional 1/4 teaspoon of ground cinnamon (to provide warmth)
1.5 cups of washed, dry lentils (green or brown)
14.2 ounces (400 grams) in one can tomato chunks (including juice)
1 can of coconut milk, preferably full-fat for added richness (14 oz/400 ml).
