I adore the taste of coconut in savory dishes. This recipe uses coconut oil to add that rich coconutty goodness. You can use any kind of lentils. I typically use either green petite French lentils or the larger brown lentils. If you have a good curry blend that you like, then you can use that instead of making the spice blend below. See my note. This soup is a meal within itself but I like to serve it with cheesy toast that is baked in the oven.

1/2 cup dry lentils
3 Tablespoons coconut oil
1 cup onions, chopped
1 teaspoon fine sea salt
1 clove garlic, peeled and chopped
3/4 teaspoon turmeric*
1/4 teaspoon cumin*
1/8 teaspoon cardamon*
Pinch of cloves*
1/2 teaspoon black pepper, coarsely ground
3/4 teaspoon your favorite chili powder blend
1 cup carrots, chopped
1 cup celery, chopped
1/2 cup tomatoes, chopped (fresh or canned will work)
4 cups stock (I use chicken stock but you can use whatever you prefer.)

You will also need:
Large pot
Immersion blender

Rinse and drain the lentils.

Heat the oil in a large pot over a medium flame. Add the onion and the salt. Let cook, stirring as needed, until the onions start to brown. Add the garlic and saute for about a minute. Add the spices* and the lentils. Cook for 2-3 minutes until the spices become fragrant.

Add the carrots, celery and tomatoes. Stir to combine.

Add the stock. Cover and bring the soup to a boil over medium-high heat. Reduce the heat to low and simmer for about an hour.

Taste for salt and adjust as needed. Blend the soup using an immersion blender. Serve while warm. (And do make the cheesy toast in the oven, if desired. Sprinkle some fresh herbs on top before baking. I make it in a cast iron skillet, and it is so good!)

Serves 2-4.

* If you have a curry blend that you really like, then you can use 1 teaspoon of that instead of the turmeric, cumin, cardamon and cloves mentioned above. Still add the 1/2 teaspoon of coarsely ground pepper and 3/4 teaspoon of your favorite chili powder blend.

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