Creamy Coconut Lentil Soup

Warm, comforting, and completely plant-based. This soup is ready in 30 minutes and freezes beautifully.

Ingredients

• 1 cup red lentils, rinsed
• 1 can (400ml) coconut milk
• 1 can (400g) diced tomatoes
• 1 onion, diced; 3 garlic cloves, minced
• 1 tsp each: cumin, coriander, turmeric, salt
• 1 tbsp olive oil; fresh coriander to garnish

Instructions

1. Sauté onion in oil 5 minutes. Add garlic and spices; cook 1 minute.
2. Add lentils, tomatoes, and coconut milk. Bring to a boil, reduce heat, and simmer 20 minutes until lentils are soft.
3. Blend half the soup for a creamier texture. Season to taste, garnish with coriander, and serve.