Lentils and ginger are so good for your gut and digestive system. This recipe is one of my favorites and has key ingredients to help you eat pretty.
Ingredients
- 1 medium onion
- 1 tbsp minced garlic
- 1 (3 inch) piece ginger
- 3 tbsp curry powder
- 2 tbsp red curry powder
- 1/2 teaspoon cayenne pepper
- 1 (13.5 ounce) can unsweetened coconut milk
- 1 cup red lentils
- 1/2 cup unsweetened shredded coconut
- 1/2 cup unsweetened shredded coconut
- 1 (15 ounce) can crushed tomatoes
- 1 scoop non-dairy Yogurt (for serving; optional)
- 1-2 tbsp sea salt (optional to taste)
Steps
Chop onion, mince garlic, and peel and chop ginger.
Add 2 tbsp of olive oil to large sauce pan on med heat. Add chopped onions and cook til translucent (about 6-8 min).
Add garlic and ginger, stirring often (about 4-5 min).
Add both curry powders and stir until begins to stick to bottom (about 1 min).
Add coconut milk, shredded coconut, red lentils, 1 tbsp salt and 5 cups of water. Break up spices by stirring often. Bring water to boil water and then reduce heat to simmer and cook til soup starts to thicken (about 20-25 min).
While soup is simmering, squeeze thawed spinach to release excess water. Chop spinach finely on cutting board.
Towards end of simmering (about 5 min left), add crushed tomatoes and chopped spinach. Season to taste w/ sea salt and serve with 1 scoop of non-dairy yogurt.
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