Coconut Curry Garam Masala Lentil Soup Recipes

Steps:

• 1. In a stockpot, heat the vegetable oil over medium heat and add the onion. Stir until translucent, about 5 minutes. Add garlic and ginger until fragrant, about 2 minutes. 2. Add tomato paste & RawSpiceBar's Punjabi Garam Masala spices and cook until fragrant, about 1 minute. 3. Add vegetable broth, coconut milk and lentils. Season with salt and pepper. Cover and bring to a boil, then simmer on low heat for 20 minutes. 4. Add chopped vegetables (if adding spinach or kale, add right before serving), then simmer on low heat for another 10-15 minutes, until the lentils and vegetables are both tender. 5. Serve with toppings of choice. We love topping with fresh cilantro, a dollop of yogurt and a few slices of avocado. Enjoy!

Steps:

• Heat coconut oil in a heavy-bottomed large soup pot on medium until a drop of water sizzles in it; be careful not to let the oil smoke.
• Add garlic and saute for 1 min, stirring.
• Continue to stir fairly frequently as you add more veggies, and keep the lid on in between stirring. Add onion and saute 5 minute Add carrots and celery and saute another 5 minute Add the cauliflower, potato and kale, and saute another 5 minute
• Add the curry, garam masala, cumin, turmeric, coriander, and chili powder and stir. Let saute a few more minutes, and then add everything else. (NOTE: if you prefer, you can use more bouillon instead of the granulated garlic, granulated onion and celery powder.).
• Bring to a boil uncovered, stirring occasionally, and then reduce to medium low and partially cover.
• Stir occasionally and test lentils after about 25 minutes. Continue cooking until they are soft. If you find the broth needs more flavor, add more bouillon or more of the curry seasonings.
• Serve with lemon or lime wedges to squeeze into the soup.