I love red lentils as much as green, and this soup just hits the spot on a cold day.
Soothing Red Lentil Soup
2 - 3 Tbsp coconut oil
1 large onion, chopped
2 cloves garlic, crushed
2 tsp grated fresh ginger
2 tsp mild curry powder
2 cups red lentils, rinsed well
8 cups water or GF vegetable stock (or a mixture of both)
4-6 large carrots, peeled and sliced
4 cups thinly sliced spinach or chard
2 - 3 Tbsp freshly squeezed lemon juice
2 tsp sea salt
Heat olive oil in a large stock pot; sauté onion for about 5 minutes. Add garlic, ginger, and curry powder and sauté for a minute or so.
Add red lentils and water or stock. Add carrots; cover and simmer for 1 hour.
Turn off heat; add greens, lemon, and sea salt. Stir and let sit for 5 minutes to let the greens to soften.
