Sunshine in a bowl! This golden-hued soup is creamy, cozy, and full of warm curry spice — with just the right hint of coconut sweetness. Just add two pantry staples and you’ve got a vibrant, soul-soothing dinner for 4-6 in no time.
Lightly toast contents of bag in 1-2 tbsp of olive oil over low heat. Do not burn.
Add chicken broth (or veggie broth) and coconut milk, bring to a boil and simmer 30-45 mintues utnil lentils and rice are soft. Leftover soup will thicken as it will continue to absorb the broth. You can add more broth or water to thin when reheating.
Add in your favorite protiens or veggies as you wish. For this one we love, grilled, diced chicken or roasted culiflower. But use your imagination!
If adding protiens or veggies, etc., we recommend cooking in the pot until done. Remove and set aside. Follow cooking directions above and add back in after lentils are soft.
