| 22 | 180 | 286 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 2 h | 1 h | 54 |
![Chutney and Coconut Red Lentil Soup [Vegan]](/media/recipe/2021/12/screen-shot-2019-02-05-at-12-39-27-pm_y6lFxL4.png)
| 1/2 cup | Coconut oil |
| 9 cup | Red onion (diced) |
| 18 clove(s) | Garlic |
| 18 piece, 1-inch | Ginger root (peeled and grated) |
| 3 tbsp | Coriander, ground |
| 3 tbsp | Turmeric, ground |
| 1 1/2 tbsp | Cumin |
| 1 1/2 tbsp | Garam masala |
| 1 1/2 tbsp | Himalayan sea salt |
| 1 dash | Black pepper |
| 9 can(s) (14oz) | Diced tomatoes, canned |
| 9 can(s) (13.5 oz) | Coconut milk, sweetened (full fat - set aside 1 1/8 cup for chutney) |
| 6 1/2 l | Bone broth, Organic (or 27 cups (chicken or beef bones)) |
| 6 1/2 l | Butternut squash (or 27 cups peeled de-seeded cut into 1 inch cubes) |
| 9 cup | Red lentils, raw (rinsed) |
| Chutney | |
| 4 1/2 cup | Cilantro (coriander) (loosely packed) |
| 3 cup | Coconut, shredded, unsweetened (lightly toasted) |
| 1 1/2 cup | Coconut milk, sweetened (+ 3 tbsp) |
| 6 tbsp | Honey, raw (or maple syrup) |
| 1 cup | Lime |
| 1 pinch | Sea Salt |
For the soup, place a large pot on stove and heat the coconut oil over medium heat.
Add the onions and saute for 5 minutes or until translucent and soft.
Saute the garlic ginger coriander turmeric cumin garam masala salt and pepper. Stir well to coat onions and garlic in the spices and cook for another minute.
Add the diced tomatoes coconut milk broth squash and lentils and mix well.
Cover the pot bring to a boil and then reduce to a simmer. Let cook for 30 minutes or until the squash and lentils are soft and cooked through.
While the soup is simmering, blitz all the chutney ingredients in the food processor until the herbs are finely chopped.
Ladle the soup into bowls scoop about 2 tbsp of the chutney on top of each bowl of soup and serve.
Store the chutney and soup separately in airtight containers in the fridge for up to 5 days. The soup can also be frozen for 3-4 months. The chutney is best eaten fresh within 4 days of preparation.
from The Living Kitchen by Tamara Green and Sarah Grossman
