This is a soup that I have been making since my son starting eating real food. We love it for lunch on a cold day, after a good yoga class, or as a filling dinner. I add noodles for my son (cooked separately) for something a little extra special. It can also be served over rice or quinoa.
makes 4 bowls
1 clove of garlic
1 cup red lentils
1 can coconut milk (13.5 oz), divided
2 cups vegetable stock
1 teaspoon curry powder
Salt, to taste
Fresh cilantro, for garnish
Prep the vegetables: dice the onion, mince the garlic, and dice the carrot.
Pour the coconut milk into a 2 cup measuring cup (or if you only have a one cup measuring cup fill it up to 1 cup.)
Heat the sunflower oil in a soup pot and add the onions. Sauté until just softening. Add the garlic and cook on a low flame for a minute. Add the carrots and cook for a few minutes. Add the lentils and toss to coat with the vegetables. Season with curry powder and salt.
Add 1 cup of coconut milk and 2 cups of stock. Bring to a boil and then reduce to a high simmer, stirring frequently. The lentils will soak up much of the liquid. Add the rest of the coconut milk and simmer for ten minutes.
Take the soup off the heat and let sit covered for a few minutes. Chop up fresh cilantro and sprinkle on top of the soup. Enjoy!