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Curried Lentil Soup with a touch of Coconut Cream

Ingrid Beer
  • minutes
  • Serves 6 to 8

INGREDIENTS

2

Carrots, medium

1

Celery, rib

1 tbsp

Cilantro, leaves

2 cloves

Garlic

1

Onion

1 lb

Split red lentils, dried

6 cups

Chicken stock, hot

1/2 14 ounce can

Coconut cream

1/4 tsp

Black pepper

1 1/2 tsp

Curry powder

1/2 tsp

Paprika, smoked

1

Salt

1 tsp

Turmeric

1/2 tsp

Cumin, ground

1

Naan bread

2 tbsp

Ghee