Ingredients

• 2 tablespoon ghee
• 1 yellow onion, diced
• 3 clove garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 0.5 teaspoon cayenne pepper
• 1 cup red lentils, rinsed
• 2 carrots, diced
• 2 celery, diced
• 1 apple, peeled and diced
• 6 cup vegetable broth
• 14 ounce coconut milk
• 1 tablespoon tomato paste
• 2 tablespoon fresh lime juice
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 3 tablespoon fresh cilantro, chopped

Steps

1. Rinse the red lentils under cold water in a fine-mesh strainer until the water runs clear, then set aside.
2. Peel and dice the apple into small cubes to prevent browning.
3. Heat ghee in a large pot over medium heat.
4. Add cumin seeds and coriander seeds to the hot ghee and let them toast for 1 minute until fragrant.
5. Add the diced onion and cook for 4 minutes, stirring occasionally, until softened and translucent.
6. Stir in the minced garlic and ginger and cook for 1 minute until fragrant.
7. Add turmeric powder, coriander powder, and cayenne pepper, stirring constantly for 1 minute to bloom the spices.
8. Stir in the tomato paste and cook for 1 minute, combining well with the spice mixture.
9. Add the diced carrots, celery, and apple, stirring to coat with the spice mixture.
10. Pour in the vegetable broth and add the rinsed lentils, stirring well to combine.
11. Bring the soup to a boil, then reduce heat to medium-low and simmer for 20 minutes until the lentils are completely soft and beginning to break down.
12. Stir in the coconut milk and cook for 3 more minutes to warm through and blend flavors.
13. Using an immersion blender, partially blend the soup to achieve a slightly chunky, creamy texture—blend for about 30 seconds for a rustic consistency.
14. Stir in the fresh lime juice and season with salt and black pepper to taste.
15. Ladle the soup into bowls and garnish each serving with fresh chopped cilantro.

Nutrition