1 Tb curry powder
1Tb cumin powder
1 tsp red pepper flakes
1-2 cloves garlic, chopped
1/2 onion, chopped
5 1/2 cups of vegetable broth or chicken broth (or 1 box-sized)
1 1/2 cups green lentils, rinsed and picked through
1/2 cup light coconut milk
Salt and pepper, to taste
Feta cheese, cubed for garnish
Basil leaves, for garnish
1) In a large dutch oven, heat coconut oil over medium-heat until melted. Add curry powder, cumin, red pepper flakes, garlic and onion and saute for about 3 minutes.
2) Add broth and lentils and then cover and bring to a boil. Once its at a boil, reduce to a steady simmer for about 50-60 minutes (It took longer for me because my boil was low).
3) When lentils are tender, lower heat and add coconut milk and salt and pepper.
*You don’t want to add salt BEFORE cooking lentils because this will toughen the lentils, so always season with salt after lentils are done cooking.
4) Using an immersion blender or a regular blender, puree the soup very well making sure all the lentils are pureed.
Garnish with cubed feta and torn basil leaves.