Lentil Curry Soup


1 Cup of lentils

3 Cups of water

1 can coconut milk

1 14-oz can crushed tomatoes

1 medium red onion ( chopped)

1 tbsp cumin seeds

1 tbsp Garam Masala

1 tbsp onion

2 tbsp agave

4 Tbs minced garlic

1 tsp salt

1/2 tsp ginger powder

1/2 tsp turmeric

red pepper to taste

cilantro to garnish


Toast cumin seeds in oil for about 2–3 minutes

Add onion, bell pepper, garlic, and saute until onion is translucent (about 5 min). Add all spices. Add water and lentils, bring to a boil, then simmer until lentils are tender ( about 45 min). Add coconut milk and tomatoes, cook for another 10 minutes.

Garnish with cilantro and red pepper.

Serve and enjoy!

Recipe & Photo by: Annette Thurmon @azurefarm


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