Sure, here’s a recipe for creamy lentil soup:
- 1 cup dry red lentils
- 4 cups vegetable broth
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/4 tsp cayenne pepper
- 1 cup unsweetened coconut milk
- Salt and pepper to taste
- Optional toppings: chopped fresh cilantro, chopped roasted cashews
- Rinse the lentils in cold water and set aside.
- In a large pot, sauté the carrots, celery, onion, and garlic in a little bit of olive oil over medium heat until the vegetables are softened, about 5-7 minutes.
- Add the cumin, coriander, turmeric, and cayenne pepper to the pot and stir to combine with the vegetables.
- Add the lentils and vegetable broth to the pot, stir to combine, and bring to a boil.
- Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the lentils are tender.
- Add the coconut milk to the pot and stir to combine.
- Use an immersion blender or transfer the soup to a blender and blend until smooth and creamy.
- Add salt and pepper to taste.
- Serve hot with optional toppings of chopped fresh cilantro and chopped roasted cashews.
Enjoy your creamy lentil soup!