Equipment
- stove
Ingredients
- 1 cup red lentils
- 1 red or yellow onion, finely chopped
- 4 garlic cloves, minced
- 2 tbsp ginger, finely chopped
- 2 lbs carrots, chopped
- 2 tsp turmeric
- 1 tsp ground coriander
- ½ tsp paprika
- 4 cups water
- 1 cube vegan “chicken” bouillon
- 15 oz full fat coconut milk
- ½ lime, juiced
- 2 tbsp maple syrup
- 1 tsp sea salt
- 2 green onions, chopped
- ¼ cup crispy chickpeas
- 1 tbsp black sesame seeds
Method
- Cook lentils according to package instructions until tender. Drain and set aside.
- Heat a large Dutch oven over medium low heat and add a splash of water or cooking oil to coat (coconut oil would be great here!)
- Add in the onion, garlic and ginger and sauté until very tender and fragrant, about 3 minutes.
- Add in the carrots, spices, water and bouillon and bring to a boil. Reduce heat to medium and simmer for 15 minutes until carrots are very tender.
- Transfer to a blender and add the lentils, coconut milk, lime juice and maple syrup, pureeing in batches if needed.
- Season to taste with salt.
- Pour into bowls and serve hot, garnished with green onion, crispy chickpeas, and sesame seeds.
Nutrition
Serving 1servingCalories 545kcalCarbohydrates 68gProtein 18gFat 25gSaturated Fat 20gPolyunsaturated Fat 1gMonounsaturated Fat 2gSodium 773mgPotassium 1580mgFiber 23gSugar 20gVitamin A 38098IUVitamin C 24mgCalcium 187mgIron 9mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.