INGREDIENTS:
½ cup Lentils, green
½ cup Lentils, brown
3 Potatoes, peeled, chopped
3 Tomatoes, fresh, chopped
1 Onion, white, shopped
1 Pepper, red, chopped
1 Pepper, green, chopped
4 Garlic cloves, peeled, minced
¼ cup Coconut oil, unrefined
1 tablespoon Vegetable Oil, unrefined
1 teaspoon Curry powder, yellow
1 teaspoon Cumin, ground
1 teaspoon Paprika, ground
Black pepper, freshly ground, to taste
1 teaspoon Salt, Himalayan, pink
4 cups Broth, vegetable
2 cups Water
½ cup Onion, green, chopped
½ cup Cilantro, chopped
EQUIPMENT:
Medium saucepan; Large stockpot; Measuring cups; Kitchen knife, Vegetable peeler; Spatula; Blender;
DIRECTIONS:
Step 1:
In a medium saucepan, combine coconut oil and vegetable oil. Bring it
to simmer over a low heat. Add chopped onions, carrots, potatoes, red
and green peppers and minced garlic.
Mix
often with a spatula and let it cook until vegetables soften and become
fragrant. Add cumin, curry powder and cook for another 2-3 minutes. Add
tomatoes and cook for more 3-4 minutes, constantly stirring. Cover with
a lid and set aside.
Step 2:
In a stockpot, combine vegetable broth and water. Bring it to boil. Add
green and brown lentils. Cook for 5 minutes. Add vegetable mixture from
the saucepan. Add salt and ground pepper to taste. Partially cover with
the lid and cook for about 20-30 minutes until vegetables are almost
cooked.
Step 3: Once lentils is almost cooked, transfer one-quarter of soup into a blender. Puree the soup until smooth.
Step 4: Transfer
pureed soup back into the stockpot. Add chopped cilantro and onion.
Cook for another 3-4 minutes or until cilantro and green onions soften
to your liking.
Garnish with Plant-Based Sour Cream*. Serve immediately.
This soup will keep for three days in a fridge or one month in a freezer.