Ingredients
- 4 Tsp sunflower seed oil
- 1 cup finely diced onion
- 1 celery stalk, diced
- 1 cup diced carrots
- 1 cup finely diced winter squash, sweet potato, or zucchini (or some of each)
- 1 small red bell pepper, finely diced
- 3 tbs. cilantro stems, minced (lots is good)
- 1 ½ tsp salt
- 1 ½ tsp turmeric
- ½ tsp ground cumin
- 1 cup red lentils, rinsed well
- 1 can light coconut milk
- juice of 1-2 limes, or to taste (don't forget the zest)
- freshly ground pepper
Preparation
- Over medium heat, heat the oil in a wide soup pot. Add the veggies and cilantro stems and cook, stirring occasionally for 3 to 4 minutes.
- Add 1 ½ teaspoons salt, turmeric and cumin, and cook for another 3 or 4 minutes before adding the rinsed lentils and 4 cups of water.
- Bring to a boil, then lower the heat and simmer, partially covered, until the lentils have broken down and are sufficiently tender, about 20 minutes.
- Puree about half of them in a blender and return them to the soup. Stir in the coconut milk (yum!) and return the soup to a boil.
- Taste for salt and add several grindings of pepper and season to taste with lime juice.
