COCONUT CURRY GARAM MASALA LENTIL SOUP

COCONUT CURRY GARAM MASALA LENTIL SOUP image

Categories Beef

Yield 8

Number Of Ingredients 12

RawSpiceBar's Punjabi Garam Masala Spices
1 tbsp vegetable oil
1 large onion
2 cloves garlic
1 tbsp fresh ginger
2 tbsp tomato paste
4 cups vegetable broth
1 can coconut milk
1 pound green lentils
3 cups vegetables (we used broccoli, carrots & snap peas- kale or spinach also works great)
Salt & pepper
Fresh cilantro, avocado, greek yogurt (optional, for toppings)

Steps:

1. In a stockpot, heat the vegetable oil over medium heat and add the onion. Stir until translucent, about 5 minutes. Add garlic and ginger until fragrant, about 2 minutes. 2. Add tomato paste & RawSpiceBar's Punjabi Garam Masala spices and cook until fragrant, about 1 minute. 3. Add vegetable broth, coconut milk and lentils. Season with salt and pepper. Cover and bring to a boil, then simmer on low heat for 20 minutes. 4. Add chopped vegetables (if adding spinach or kale, add right before serving), then simmer on low heat for another 10-15 minutes, until the lentils and vegetables are both tender. 5. Serve with toppings of choice. We love topping with fresh cilantro, a dollop of yogurt and a few slices of avocado. Enjoy!