Ingredients:

  • 1 cup (200g) red lentils, rinsed
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1-inch piece ginger, grated
  • 1 medium carrot, diced
  • 1 (14 oz) can (400g) diced tomatoes (with juices)
  • 4 cups (960ml) vegetable broth or water
  • 1 tablespoon (15ml) coconut oil or olive oil
  • 1 teaspoon (5g) ground cumin
  • 1 teaspoon (5g) ground coriander
  • ½ teaspoon (2g) turmeric
  • 1 teaspoon (5g) garam masala
  • Salt and pepper to taste
  • Juice of ½ lime (optional)
  • Fresh cilantro, chopped (for garnish)
  • Squeeze of lime (optional, for garnish)

Instructions:

  1. In a large pot, heat the coconut oil over medium heat until shimmering.
  2. Add the diced onion, and sauté until translucent, about 5 minutes. Stir in garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
  3. Add diced carrot to the pot and stir for 2-3 minutes.
  4. Add cumin, coriander, turmeric, and garam masala. Stir well to coat the vegetables.
  5. Add the rinsed lentils, diced tomatoes, and vegetable broth. Season with salt and pepper.
  6. Bring the mixture to a boil, then reduce heat and let it simmer for 25-30 minutes until lentils are tender.
  7. For a smooth soup, use an immersion blender to blend until desired consistency is reached.
  8. Taste and adjust salt, pepper, and lime juice as needed.
  9. Ladle into bowls, garnish with chopped cilantro and a lime wedge if desired.