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olive oil onion carrots garlic curry powder turmeric ground ginger red pepper flakes lentils petite diced tomatoes unsweetened coconut milk salt and pepper
Heat the oil in a Dutch oven over medium heat. Add the chopped onion and carrots; saute until golden brown. Stir in garlic, curry powder, turmeric, ginger, and red pepper flakes; cook until fragrant.
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Then stir in the lentils and cook for 1 minute more. Add the undrained tomatoes, 2 ½ cups water, and season with salt and pepper. Then stir in the coconut milk. Bring the soup to a boil then reduce to maintain a simmer.
Stir occasionally and cook until the lentils are soft, about 20 minutes. Season to taste with salt and pepper as needed.
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