Ingredients
Scale
- 1 cup red lentils
- 3 tablespoons unrefined coconut oil
- 1 cup sweet onion, finely diced
- ½ cup carrot, finely diced
- ½ cup celery, finely diced
- 2 fronds fresh curry leaves, chiffonade or 1 bay leaf
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- ½ teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- ¼ tsp cinnamon powder
- 1 cup sweet potato, small dice
- 1 cup fennel bulb, small dice
- 2 cups kabocha or butternut squash, small dice
- 1 cup zucchini, small dice
- 1 teaspoon sea salt
- 1/8 teaspoon black pepper
- 1 can full-fat coconut milk
- 2 cups filtered or spring water
- 1 teaspoon tamari, or to taste (optional)
- 1 teaspoon ume plum vinegar, or to taste (optional)
- ¼ cup fresh cilantro leaves, chopped
- ¼ cup fresh basil, chiffonade
- lemon or lime wedges, for garnish
Instructions
- Rinse red lentils several times and soak in a bowl with water for about an hour.
- Heat heavy-bottomed soup pot on medium heat. When hot, add coconut oil, onion, and pinch of sea salt. Sauté on medium heat until soft.
- Add the carrot, celery, curry leaves or bay leaf, ginger, and garlic and sauté on medium heat for 3-4 minutes. Stir in powdered spices.
- Add the chopped sweet potato, fennel, squash, zucchini, salt, and pepper. Sauté for 4 minutes.
- Drain red lentils and add them to the vegetable sauté. Add water, bring to a boil, then turn to low and simmer until lentils and vegetables are soft, about 20 minutes.
- Stir in coconut milk. Season with tamari and ume vinegar (or sea salt). Heat until simmering.
- Add fresh herbs and turn off heat.
- Serve on top of rice with a squeeze of lemon or lime juice.
