Coconut Red Lentil Peanut Soup

• Gluten free

• Produce

  • 2 Bell peppers
  • 2 Carrots, medium
  • 3 Garlic cloves
  • 1 2-inch piece Ginger
  • 1/2 cup Kale
  • 1 Red chilies
  • 1 cup Red lentils
  • 1 28 ounce can Tomatoes
  • 2 Yams, diced (about 2 cups, small
  • 1 Yellow onion, medium

• Canned Goods

  • 1 15 ounce can Coconut milk
  • 4 cups Stock

• Condiments

  • 1/4 cup Peanut butter

• Baking & Spices

  • 1 tsp Cinnamon, ground
  • 1 tsp Paprika, smoked
  • 1/2 tsp Turmeric

• Oils & Vinegars

  • 2 tsp Olive oil

• Nuts & Seeds

  • 1/2 tsp Cumin, ground

Found on theendlessmeal.com

Description

Ingredients

• 2 teaspoons olive oil
• 1 medium yellow onion, minced
• 2 bell peppers, diced
• 2 medium carrots, diced
• 1 - 2-inch piece ginger, minced
• 3 garlic cloves, minced
• 1-2 red chilies, minced
• 1 teaspoon ground cinnamon
• 1 teaspoon smoked paprika
• ½ teaspoon ground cumin
• ½ teaspoon turmeric
• 2 small yams, diced (about 2 cups)
• 1 - 28 ounce can diced tomatoes
• 4 cups stock (any kind) or water
• 1 cup red lentils
• ¼ cup peanut butter
• 1 - 15 ounce can coconut milk
• ½ cup roughly chopped kale

Directions

• Heat the oil in a medium-sized pot over medium-high heat. Add the onion and cook, stirring occasionally, until it is quite brown, about 10 minutes. Add the bell peppers, carrots, ginger and garlic and cook until the vegetables are soft. Stir in the red chilies, cinnamon, smoked paprika, cumin and turmeric and let the spices cook for 1 minute.
• Add the yams, diced tomatoes and the stock or water and bring the pot to a boil. Reduce the heat to low and let the pot simmer, uncovered, for 30 minutes, or until the vegetables are soft.
• Stir in the red lentil and peanut butter and let the soup cook until the lentils are soft, about 10 minutes.
• Blend half the soup using a blender or hand-held immersion blender. If using a blender, add the blended soup back to the pot. Stir in the coconut milk and kale and let the kale wilt. Season to taste with sea salt.