The quickest of all lentils to cook, red lentils make for a nutritious, yet creamy and comforting addition to any soup.   

1 small onion, finely diced
1 small carrot, peeled and finely diced 
1 celery rib, finely diced 
1 inch piece of ginger, peeled and minced 
2 cloves garlic, minced 
2 tbsp. Coconut Curry Spice Blend (see recipe below) 
1 cup red lentils 
2 heaping cups cauliflower florets
1 can of coconut milk + 2 cans of water 
juice of 1 lime 
a good handful of chopped cilantro
OIl, as needed 
Salt, to taste

1. Preheat your soup pot over medium-high heat. 
2. Add 2-3 tbsp. of oil, followed by onion, carrot & celery.  Season with salt, stir and allow to sweat until soft but not brown.  
3. Stir in ginger & garlic.  Cook 1 minute. 
4. Stir in spices and cook, stirring constantly for 1 minute. 
5. Add in lentils, cauliflower, coconut milk and water.   Season with salt, bring up to the boil, then reduce heat to a low simmer. 
6. Cook for 15-20 minutes, or until lentils are softened and soup is thick.  You may adjust the texture with more water if you like. 
7. Finish soup with lime juice & cilantro.  Enjoy!  

Our SPICE MIX

A nice warm blend of spices perfect for any type of curry or rub!

1 tbsp ground coriander
2 tsp. ground cumin
2 tsp. ground turmeric
½ tsp ground cinnamon
¼ tsp. cayenne
¼ tsp. nutmeg