Categories: soup, vegan

Ingredients

• 1T unrefined, organic coconut oil
• 1C yellow onion, diced
• 3 cloves garlic, minced
• 1t sea salt
• 2C red lentils
• 2 cans organic coconut milk
• 4C water (enough to cover ingredients)
• 1/2C carrot, diced
• 1/2C celery, diced
• 2C sweet potato, diced
• 1T ginger, minced
• 1 to 2T curry powder
• 1/2t cayenne
• 1/2t blk pepper

Directions

1. Saute onion in the coconut oil over medium heat for 2 minutes. Add the garlic and sea salt, stir and cook for one minute more.

2. Add the lentils, coconut milk, water, and remaining ingredients. Cover and bring to a boil.

3. Stir well, reduce heat to a simmer, cover and cook for 30-45 minutes more, until the lentils are cooked through and creamy. Add more salt and pepper to taste.

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