| 15 | 61 | 3051 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 16 min | 45 min | 1 |
| 454 gm | Red lentils, raw (soak overnight if possible) |
| 1 medium | Yellow onion |
| 5 potato | Potato |
| 3 medium | Carrots |
| 3 green onion (stem) | Green onion |
| 2 tbsp | Turmeric, powder |
| 8 tsp | Garlic powder (sub with 1 tbsp) |
| 2 tsp | Sea Salt |
| 1 tsp | Ginger, ground |
| 1 tsp | Cumin |
| 426 gm | Coconut milk, canned (liquid expressed from grated meat and water) |
| 1/4 tsp | Cayenne pepper |
| 10 cup | Water |
| 1 tbsp | Ginger, ground (fresh; chopped small) |
| 12 leaf | Basil, fresh (for garnish) |
Soak red lentils in water beforehand for a few hours or more if you can and then strain and rinse the soapy water off.
Put lentils into large pot with fresh water and add chopped vegetables and spices.
Bring pot to boil then reduce to a simmer. Add chopped spinach when lentils are almost done.
Cook on stovetop until lentils are thoroughly cooked and have become the soup's thick broth.
Enjoy and if you have fresh basil leaves throw a couple on top, yum!
This recipe is:
| Meat Alternative | 8.8 |
| Vegetables | 23.7 |
