2 Tbsp organic coconut oil or olive oil
1 medium onion, roughly chopped
3 cloves garlic, minced
1 Tbsp minced fresh ginger
2 Tbsp curry powder
1 tsp Celtic sea salt
1⁄2 tsp black pepper
4 plum tomatoes, chopped
1 cup dried lentils
1 qt unsalted vegetable stock or water
1 can (14 fl oz) coconut milk
1 lb sweet potatoes, peeled and cut into 1⁄2” chunks
1 small zucchini, roughly chopped
1⁄2 cup chopped cilantro
1. Heat oil in stock pot over medium-high heat. Add onion and cook,
stirring occasionally, until soft and translucent, about 3 minutes. Add
garlic and ginger, cook 1 minute longer. Stir in curry powder, salt, pepper.
Cook, stirring frequently, until powder is darkened and fragrant, 1 to 2
2. Stir in tomatoes and lentils. Add stock and coconut milk. Bring to a boil.
Partially cover and reduce heat to low so soup bubbles gently.
3. Cook, stirring occasionally, until lentils begin to soften, about 15 minutes.
Stir in potatoes and more stock or water if mixture looks dry. Cover and
cook about 10 minutes. Stir in zucchini, adding more water if needed to
keep everything brothy. Cover and cook until lentils and all vegetables
are tender, 5 to 10 minutes longer. Stir in cilantro and salt and black
pepper to taste.