Indian Lentil Soup
Creamy Cucumber Salad and Warm Pitas
Ingredients
- 3 Tbsp olive oil
- 1 yellow onion, diced
- 1 Tbsp curry powder
- 1 (14.5-oz) can diced tomatoes
- 3 (15.5-oz) cans lentils, rinsed and drained
- 3 cups vegetable broth
- 1 cup coconut milk (or use light coconut milk)
- 2 Tbsp lemon juice
Instructions
- Heat oil in a Dutch oven over medium-high heat; add onion and curry powder.
- Sauté 5 minutes or until onion is tender; add tomatoes, lentils, vegetable broth and coconut milk.
- Simmer 10 minutes or until thoroughly heated; stir in lemon juice.
