Meatless Lentil Masala Soup

Meatless Monday! It's nice to go a day without eating meat regardless

if it’s a Monday. Eliminating meat from your day allows you to opt for

proteins that are not found in animal products.

Serves: 4

Prep time: 10 minutes

Cook time: 20 minutes

Ingredients

  • 1 teaspoon coconut oil

  • 1/2 cup red onion, diced

  • 4 garlic cloves, minced

  • 1 teaspoon turmeric

  • 1 tablespoon garam masala

  • 1 teaspoon Himalayan Salt

  • 1 cup fresh cilantro, chopped

  • 4 cups organic vegetable broth or bone broth (non-vegan)

  • 3 cups diced tomatoes

  • 1 cup red lentils, dry

  • 1 cup organic coconut milk, canned

  • 4 cups kale leaves, stemmed and chopped

Method

  1. Heat coconut oil in a large stockpot over medium heat. Add the onions and saute for about 4 minutes or until translucent. Add in the minced garlic and saute for another minute.

  2. Stir in the turmeric, garam masala, and Himalayan salt until mixed. Add the cilantro, vegetable broth, and diced tomatoes. Bring to a boil then reduce heat to a simmer.

  3. Add dry lentils, cover and cook for 15 to 20 minutes.

  4. Once the lentils are cooked, pour in the coconut milk. Stir, then add the kale. Cook kale until it’s wilted.

  5. Remove from heat and ladle into bowls. Garnish with chopped almonds and cilantro.


Featured Posts
Recent Posts
Archive
No tags yet.
Search By Tags

© 2020 by OKANAGAN WOMAN MAGAZINE 

  • w-googleplus
  • Twitter Clean
  • w-facebook