When the temperatures start dropping and cold & flu season is around the corner, soups start calling your name! This delicious bone broth curry lentils soup made with our
Liquid Light bone broth is just the treat you need.
1 C Red Lentils
1 C Coconut Cream
2 TB Olive Oil
1 tsp Yellow Curry Spice
1 tsp Turmeric
2 tsp Tomato Paste
1 tsp Mild Harissa
Rinse 1 C of red lentils in cold water. Discard any discolored lentils (any lentil that is not orange).
Pour 1 C of
Liquid Light bone broth over lentils (just cover them). Soak for 2-4 hours on the counter or overnight in the refrigerator.
Bring the bone broth, lentils and coconut milk to a boil, then reduce to a simmer for 20 minutes. Stir occasionally so the lentils thicken.
While that is simmering, make the seasoning sauce. Whisk all the ingredients together and cook on medium heat until they become fragrant (3-5 min). Do not boil.
Mix the lentils and the seasoning sauce, salt to taste and serve immediately!
Carbs 33.3 grams,
Fat 21.9 grams,
Protein 22 grams, Fiber 16.2 grams