- 6 Pure Flavor® Beefsteak Tomatoes, chopped
- 1 white onion, finely chopped
- 2 ½ cups water
- 2 cups unsweetened coconut milk
- ¾ cup green lentils
- ½ cup cilantro, chopped & divided
- 1 tbsp fresh ginger, grated
- 1 tbsp curry powder
- 1 tbsp minced garlic
- 1 tbsp olive oil
- ¼ tsp red pepper flakes
- Salt & pepper, to taste
- Lime wedges, for garnish
Heat oil in a large pot over medium-high heat and cook the onion for 10 minutes until softened & golden.
Add garlic, ginger, curry powder, red pepper flakes, and lentils; then sauté for 1 minute.
Stir in the tomatoes, ¼ cup cilantro, water, and season with salt & pepper, to taste.
Add coconut milk and bring to a boil. Reduce heat and simmer for 25 minutes, stirring occasionally.
To serve, divide the soup among four bowls. Garnish with lime wedges and remaining cilantro.
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