Scale

1 cup dried lentils (green or brown), rinsed

1 can (14 oz) coconut milk

4 cups vegetable broth (or water)

2 tbsp coconut oil (or vegetable oil)

1 medium onion, finely chopped

4 cloves garlic, minced

1 tbsp fresh ginger, grated

2 carrots, diced

2 celery stalks, diced

1 tsp ground cumin

1/2 tsp ground turmeric (optional)

Salt and pepper, to taste

1 tbsp soy sauce (or tamari for gluten-free)

Juice of 1 lime (optional, for brightness)

Fresh cilantro, chopped (for garnish)

Sauté Aromatics: Heat oil in a pot. Sauté onion, garlic, and ginger until fragrant.

Add Vegetables and Lentils: Add carrots, celery, lentils, cumin, and turmeric (if using). Cook for 1-2 minutes.

Add Liquid: Pour in broth and coconut milk. Bring to a boil, then simmer for 25-30 minutes, or until lentils are tender.

Season: Stir in soy sauce, salt, and pepper. Add lime juice for brightness.

Serve: Garnish with cilantro and serve warm.

Prep Time: 15 minutes | Cook Time: 30-35 minutes | Total Time: 45-50 minutes