Coconut Curry Garam Masala Lentil Soup Food

COCONUT CURRY LENTIL SOUP

Steps:

• Heat Dutch oven on medium heat and once that heats up and olive oil and let that heat up
• Add onions and sauté for 8 minutes. Add ginger and garlic and sauté for an additional 2 minutes
• Add curry paste, garam masala, curry powder, turmeric and salt and stir until combined
• Add chicken broth and lentils and bring to a boil. Once it boils, turn it down to a simmer and cook for 20 minutes
• Add coconut milk, stir and bring back to a simmer. Once it does, take off heat
• Serve
• Eat
• Enjoy

SPICY LENTIL-COCONUT CURRY/SOUP

Steps:

• In a large saucepan, simmer lentils in 2 cups water for 30 minutes or until soft. Remove from heat.
• Combine lentils and their cooking liquid with turmeric & salt in a blender or food processor. Blitz 10-15 seconds or until fairly smooth. Return to saucepan.
• Add cilantro, coconut, brown sugar, cumin powder, coriander, cayenne, , cinnamon and garam masala. Stir well. Cover and set aside.
• In a large frying pan or skillet, heat the oil.
• Add hing, seed mixture and hot red peppers. Sauté until the seeds begin to pop. This will only take a few seconds!
• Add the fennel, garlic and jalapeño, sauté until halfway to soft. Add tomatoes, continue sautéing until fennel is soft and tomatoes are hot and beginning to lose their shape. Remove from heat.
• Add fennel/tomato mixture to lentil mixture in saucepan. Stir well. For soup, add the extra 2/3 cup water. Cover and cook on low heat 15 minutes. Remove hot red peppers before serving.

COCONUT CURRY GARAM MASALA LENTIL SOUP

Steps:

• 1. In a stockpot, heat the vegetable oil over medium heat and add the onion. Stir until translucent, about 5 minutes. Add garlic and ginger until fragrant, about 2 minutes. 2. Add tomato paste & RawSpiceBar's Punjabi Garam Masala spices and cook until fragrant, about 1 minute. 3. Add vegetable broth, coconut milk and lentils. Season with salt and pepper. Cover and bring to a boil, then simmer on low heat for 20 minutes. 4. Add chopped vegetables (if adding spinach or kale, add right before serving), then simmer on low heat for another 10-15 minutes, until the lentils and vegetables are both tender. 5. Serve with toppings of choice. We love topping with fresh cilantro, a dollop of yogurt and a few slices of avocado. Enjoy!

LENTIL VEGETABLE COCONUT CURRY SOUP

Steps:

• Heat coconut oil in a heavy-bottomed large soup pot on medium until a drop of water sizzles in it; be careful not to let the oil smoke.
• Add garlic and saute for 1 min, stirring.
• Continue to stir fairly frequently as you add more veggies, and keep the lid on in between stirring. Add onion and saute 5 minute Add carrots and celery and saute another 5 minute Add the cauliflower, potato and kale, and saute another 5 minute
• Add the curry, garam masala, cumin, turmeric, coriander, and chili powder and stir. Let saute a few more minutes, and then add everything else. (NOTE: if you prefer, you can use more bouillon instead of the granulated garlic, granulated onion and celery powder.).
• Bring to a boil uncovered, stirring occasionally, and then reduce to medium low and partially cover.
• Stir occasionally and test lentils after about 25 minutes. Continue cooking until they are soft. If you find the broth needs more flavor, add more bouillon or more of the curry seasonings.
• Serve with lemon or lime wedges to squeeze into the soup.