Ingredients:

  • 2 tbsp coconut oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 cup dry red lentils, rinsed
  • 1 tbsp ground cumin
  • 1 tsp ground turmeric
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 6 cups vegetable broth
  • 1 can (13.5oz) full-fat coconut milk
  • 1 tbsp fresh lemon juice
  • 1/2 tsp sea salt
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Heat oil in the pot over medium heat. Add onions, carrots, and celery, cooking until the onions are translucent and smell sweet.
  2. Stir in the garlic and ginger for 60 seconds, then add ground cumin, turmeric, smoked paprika, and cayenne pepper. Stir constantly for 1 minute until the spices smell nutty and fragrant.
  3. Stir in the rinsed red lentils to coat them in the spiced oil, then pour in the vegetable broth.
  4. Bring to a boil, then reduce heat to low. Cover and simmer for 15–20 minutes until lentils have softened and the soup has a thick, porridge-like consistency.
  5. Stir in the coconut milk and salt. For a velvety texture, use an immersion blender to pulse the soup 3–4 times.
  6. Remove from heat and stir in the lemon juice and fresh cilantro.