Curried Lentils with Coconut

Curried Lentils:



2 Tbl olive oil or coconut oil

1 onion chopped

2-3 carrots chopped

2 stalks celery chopped

1 small cauliflower, chopped

2 cloves garlic minced

1 cups dal lentils (any color or variety), rinsed

6 cups water or stock (or combination of both)

3 small potatoes, skins on, cut into bite size pieces

1 cup frozen peas

2 Tbl curry powder

1 tsp cumin

3 cups kale stems removed and chopped small (or any other greens)

1 tsp ghee or butter

unsweetened shredded coconut for topping


-Saute the veggies (except for the potatoes and peas) in olive oil, seasoning with salt and pepper until softened

-Add curry powder and cumin to the vegetables and stir to coat

-Rinse the lentils and add water/stock and season again

-Once simmering, add the potatoes and peas

-Let simmer on low for about 45 minutes

-With a hand blender, partially blend the soup to make a thicker, creamier soup, yet still chunky. Alternatively, you may blend a portion in the blender and then return back into the pot. Or, skip this step altogether.

-Add the greens and let cook a few more minutes until wilted.

-Stir in the ghee or butter

-Serve in bowl and top with coconut

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