Easy Red Lentil Soup
Sometimes in the warmer months we don’t always think to turn to soup, but soup can be a go-to lunch or dinner any time of the year - it just depends on what you put in it. This Red Lentil soup is perfect for the spring time and is easy and simple to make.
The Red Lentil soup is a great meal for Kapha season, which is in spring, because cooked foods are good for our digestion. With the added coconut and cilantro, we are also taking in the benefits of some cooling elements to prepare us for summer which is right around the corner.
Spring-into-spring with this light, nutritious and delicious recipe.
Ingredients:
¾ cup red lentils
¼ leeks
½ cup carrots
1 tsp curry powder
Bay Leaf
1-2 cups of water
2 cups cilantro
1 can of coconut milk
1 box of vegetable broth or water
Directions:
1. Using a medium sized pot, sauté the leeks, bay leaf, and carrots in olive oil for several minutes.
2. Toss in the red lentils and vegetable broth. Add curry powder. Bring to a boil.
3. Reduce heat and simmer for 20 minutes.
4. Transport your soup to a blender. Blend till smooth.
5. Add the soup mixture back to the pot and pour in 1 can of coconut milk and 2 cups of chopped cilantro.
6. Warm and serve with a sprouted tortilla or any whole grain.
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