The cilantro yogurt for those who are dairy intolerant can either be omitted or replace with the Cashew Cream that I’ve included below.
2 tablespoons coconut oil (or olive oil)
1 small onion, chopped
1 large celery stalk, chopped
1 large carrot, chopped
2 large tomatoes, chopped
1 clove of garlic, chopped
1 teaspoon dried ginger
2 tablespoons curry powder
1 tablespoon ground coriander
½ cup dry red lentils (any lentil will do)
4 cups low sodium (or homemade) vegetable stock
4 heaping tablespoons plain Greek yogurt
Handful of fresh cilantro, roughly chopped (should yield about ¼ cup)
In large pot, heat the oil. Once heated, stir in the onions, garlic, carrots, and celery. Cook over medium-high heat, stirring frequently, for about 5 minutes.
Stir in all the dried spices and cook for 1 minute. Add the tomatoes, lentils and vegetable stock. Bring to a boil, reduce heat to medium-low and simmer for 10 to 15 minutes, or until the lentils are tender. Give it a little taste test at the 10-minute mark to see how it is coming along.
For the cilantro yogurt topping, in a small mixing bowl stir together yogurt and cilantro. Super easy!
Ladle soup into bowls and add a tablespoon of yogurt to each bowl.
CASHEW CREAM SAUCE
1 cup raw unsalted cashews
2 cups water, for soaking
Juice of 1 lemon
Pinch of sea salt
Add cashews and water to a medium bowl. Cover and soak for 30 minutes, or overnight.
Drain and rinse the cashews. Place in a blender with lemon juice and sea salt and blend until smooth.