Ingredients

  • 1 cup red lentils, dry
  • 4 large carrots, diced
  • 1 medium bell pepper, red or orange, seeded and diced
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1” piece ginger root, peeled and minced
  • 1 tsp curry powder
  • 1/2 tsp cumin
  • Pinch cayenne
  • 1 1/2 TBSP coconut oil
  • 1 tsp apple cider vinegar
  • 1 cup Orgain Unsweetened Vanilla Almond Milk
  • 3 cups water
  • 1/2 tsp salt
  • Optional garnishes: chopped roasted almonds, chives, cilantro, paprika

Instructions

  1. In a medium stock pot on medium high heat, heat 1.5 TBSP coconut oil. Add onions, carrots and bell pepper. Cook until tender, about 8 minutes.
  2. Add garlic, ginger, salt, curry powder, cumin and cayenne. Cook for 2 minutes, until fragrant, stirring continuously.
  3. Add in 1 cup dry lentils and water and bring to a boil. Reduce heat to low and simmer for 20 - 25 minutes until lentils and veggies are soft. Remove from heat.
  4. To the pot, add 1 cup Orgain Unsweetened Vanilla Almond Milk and apple cider vinegar.
  5. With an immersion blender, puree soup until smooth. Add 1 cup additional water if you prefer a thinner soup.
  6. Salt to taste.
  7. Serve with optional garnishes if using.
  8. Enjoy!
By Kristina Jackson (@kristinajackson1)

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