SugarRoti Curried Lentil and Coconut Soup Recipe

ingredients

• 1 SugarRoti Lentil Nu Spice Package
• 3 tablespoons olive oil or ghee (clarified butter)
• 1 medium yellow onion, finely chopped (approx. 2 cups)
• 1 14.5 oz crushed tomato
• 3/4 cup dry lentils (we like to use mung beans, black eyed peas, split peas (toor dal), yellow pigeon peas, red beans or black beluga beans)
• 1 13.5 oz coconut milk (unsweetened)
• 1/2 cup of water (less if you want a thicker soup)

• 1 medium serrano chili, finely chopped (remove seeds for a milder spice)
• sour cream or yogurt, to taste
• ¼ cup fresh cilantro, finely chopped

preparation

1. Soak dry lentils for 1 hour in 3 cups of water and drain before cooking.
2. Heat oil in a large saucepan over medium heat. Add SugarRoti Lentil Nu Spice package and sauté until spices are sizzling and fragrant (1-2 min).
3. Add onions and serrano. Sauté until onions are tender. Add tomatoes and stir, scraping bottom of pan (5-8 min).
4. Add prepared lentils, coconut milk and water. Simmer covered until lentils are tender (30-40 min). 
5. Remove chili pepper and curry leaves. Stir in sour cream or yogurt and garnish with cilantro before serving.

*Leftovers can be refrigerated up to 3 days or frozen