Fall Lentil Soup
My favorite lentil soup for fall. At a time when the weather is changing and we need to boost our immune system, this soup is not only very tasty but healing as wel.
Ingredients
- 1½ cups red lentils soak for 2 hours
- 1 medium onion sliced
- 4 cloves garlic minced
- 4 large carrots sliced
- ⅔ cups crushed tomatoes
- ½ can coconut milk lite
- 1 tsp ginger grated
- 1 tsp rosemary
- ½ tsp tumeric
Instructions
- With a tablespoon of avocado oil (or vegetable broth) saute the onion until soft. Add the garlic and ginger.
- Add in tumeric and rosemary. Stir until you smell the aroma.
- Add in lentils and fill the pan with water enough to cover the lentils and the pan is half full. Stir and let it boil. Cook on medium high for 15 minutes.
- When the lentils are soft, add the carrots. Cook for 8 more minutes. Add coconut milk and the crushed tomatoes add salt to taste. Cook for 2 more minutes. Serve hot or warm.
Notes
Because lentils absorb a lot of water, depending on how thick the soup is getting, add a half cup water and stir. Serve the soup with parsley or a spinach leaf on top to make it pretty.