Makes 4 servings


2 Tbsp coconut oil

1tsp ground cumin

1 sliced red onion

2 finely sliced garlic cloves
1 diced tomato
5 sliced and peeled carrots

4 cups vegetable broth

1 cup dried lentils (soaked and rinsed)
3/4 cup milk (I use almond milk)
Himalayan salt & pepper

Heat the oil in a large pot. Add in the garlic, cumin and onion & cook for a few minutes until soft. Add in the tomato and cook for a few more minutes. Stir in the carrots, broth, lentils & milk. Use salt & pepper according to taste. Cover and simmer for about 25 minutes or until the lentils and carrots are soft.

Remove from the heat, put the soup in blender, and blend until smooth/ your desired consistency. Serve with fresh cilantro or a spoon of plain Greek yogurt.

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