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Red Lentil Curry Soup


40 minutes

4 servings


Red Lentils transition great from Phase One to Phase Two eating. Many people don’t realize they are sensitive to beans, and lentils seem to be easier to digest. Add shredded chicken to the soup for added texture and meat protein, or pair with a salad for lunch or dinner.

Red Lentil Curry Soup


  • 2 tablespoon(s) organic coconut oil

  • 1 medium yellow onion, chopped

  • 2 cloves garlic, minced

  • 1-inchpiece of ginger, peeled and minced

  • 1 handful of cilantro, keep stems and leaves separated, mince both

  • 1 teaspoon(s) cumin

  • 1 pinch(es) curry powder (see recipe for cayenne-free curry powder

  • 1/2 teaspoon(s) ground coriander

  • 1 cup(s) red lentils, rinsed

  • 4 cup(s) filtered water

  • 2 tablespoon(s) lime juice or juice of one lime


1. In a medium soup pot, sauté the onions with the coconut oil on medium heat for 5-8 minutes, or until translucent. Stir often.

2. Add the garlic, cilantro stems, ginger, cumin, coriander, and curry powder and cook for 2 minutes.

3. Add the water, and lentils, and turn heat to high. Once boiling, cover and simmer for 20 minutes. Stir frequently so the lentils don't stick.

4. Add the cilantro leaves and cool down for 5-10 minutes. Place soup in a high-powered blender or use an immersion blender to blend until creamy. Add lime juice and blend through.

5. Enjoy!

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