Ingredients

  • 2 tbsp coconut oil
  • 1 large onion diced
  • 2 garlic cloves minced
  • 2 tbsp tomato paste
  • 1 tsp ground cumin
  • 1/4 tsp ground black pepper
  • 1/4 tsp red chili powder
  • 1/2 inch ginger minced
  • 1/2 green chili minced (use less if you want it less spicy)
  • 5 cups water
  • 1 cup red lentils (see picture) (wash lentils in hot water until the water is clear)
  • 1 large carrot peeled and diced
  • juice of half lemon (use more if you want it more sour)
  • sea salt to taste
  • 3 tbsp chopped cilantro

Directions

  • In a large pot, heat coconut oil over medium heat until hot and melted
  • Add onion and garlic and sauté until golden
  • Stir in tomato paste, green chili, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer
  • Add water, lentils, carrot and ginger
  • Bring to a boil, then simmer with lid covered
  • Simmer until lentils are soft, about 30 minutes
  • Take hand blender and pulse about 10 times – don’t fully puree
  • Garnish with cilantro