|10 min||40 min||4|
|2 tbsp||Coconut oil|
|1 medium||White onion (diced )|
|1 tbsp minced||Ginger root|
|1 tsp||Coriander, ground|
|3 medium||Carrots (sliced )|
|2 medium stalk(s)||Celery (diced )|
|1 cup||Red lentils, raw (soaked overnight, drained and rinsed )|
|1 1/2 cup||Bone broth, Organic (chicken bone broth )|
|1 can(s) (13.5 oz)||Coconut milk, sweetened|
|1 pinch||Sea Salt|
|1 dash||Black pepper|
|1/2 tbsp||Cilantro (coriander)|
Sauté the onion in oil at medium high heat until translucent, about 8 minutes. Add ginger
and spices. Sauté with onions for 1 minute or until they start to stick to the pan. Add carrot
and celery and sauté for 2 to 3 minutes, stirring frequently.
Add the broth and rinsed lentils. Bring to a boil and then reduce heat to low-medium heat and cover. Cook until lentils are completely cooked, about 30 minutes.
Add coconut milk and salt. Puree if desired. Garnish with cilantro.