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THAI COCONUT CURRY LENTIL SOUP

Active Time : 20 minutes
Total Time : 45 minutes
Serves : 6 servings
INGREDIENTS
  • 1 tablespoon organic coconut oil
  • 1 cup chopped onion
  • 1/2 cup diced organic whole carrots
  • 1 tablespoon chopped garlic
  • 1 tablespoon minced gingerroot
  • 2 tablespoons organic curry powder
  • 2 tablespoons chili garlic sauce
  • 1 32 ounce container vegetable stock
  • 1 14.5 ounce can organic diced tomatoes undrained
  • 1 13.5 ounce can coconut milk
  • 1 cup dried red lentils
  • 3 cups baby bok choy
  • 1/4 cup organic fresh cilantro
DIRECTIONS

In large saucepan or Dutch oven, heat oil over medium-high heat. Add onions, carrots, garlic and gingerroot; salt and pepper to taste. Sauté until onions are softened.

Add in curry powder and chili garlic sauce; sauté 1 minute. Add vegetable stock, undrained tomatoes, coconut milk and lentils.

Bring to a simmer; simmer 20 minutes. Stir in bok choy; continue simmering 5 minutes or until lentils are very tender. Stir in cilantro.