RECIPE INGREDIENT LISTING
- 1 container Unsweetened YOSO Coconut Yogurt
- 2 tbsp. coconut oil
- 1 large sweet onion, finely chopped
- 2 garlic cloves, minced
- 1 inch of ginger, chopped
- 1 tsp. ground cumin
- 1/2 tsp. ground turmeric
- Pinch of red chili flakes
- generous amounts of black pepper and Himalayan salt
- 2 cups dried yellow or red lentils
- 3-4 small tomatoes, chopped
- 4 celery stalks, diced
- 1 small Japanese sweet potato or 2 carrots, chopped
- 7-8 cups of water
- The juice of 1 lemon
- 1/2 bunch of parsley or cilantro, chopped
- Salt and pepper, to taste
- Microgreens, to top
RECIPE INSTRUCTIONS
- In a pot on the stove, on low-medium heat, add the coconut oil, chopped onion, garlic, ginger and spices and sauté for a minute or two. Do not let burn.
- Next, add the lentils, tomatoes, celery, sweet potato and saute for another minute or two.
- Add the water and bring the soup to a boil. Reduce to simmer and let it cook for about 15 minutes or so, or until the lentils are soft and the veggies are cooked through. Add the lemon juice, herbs and more salt and pepper if needed.
- Blend soup with a hand stick-blender until it’s nice and creamy. This is optional but definitely recommended!
- Alternatively, you can use a blender, but be mindful of the soup heating up the blender.
- Enjoy with a squeeze of lemon, more pepper, fresh cilantro and a dollop of unsweetened YOSO coconut yogurt!
