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Curried Lentil Soup Topped With Cilantro Yogurt (vegan option available)

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Curried Lentil Soup

Serves 4

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.





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.



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© 2014 Contagiously Positive
All rights reserved
Website by Monolith Digital