- 1 tablespoon coconut oil
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 teaspoon ground cumin
- 1 cup red lentils
- 4 cups vegetable broth
- 1 can NUTRINUT Organic Coconut
- Salt and pepper to taste
- Fresh cilantro for garnish
- Heat the coconut oil in a pot over medium heat. Add the diced onion and minced garlic, and sauté until the onion becomes translucent.
- Stir in the ground cumin and cook for another minute.
- Add the red lentils, vegetable broth, and coconut milk to the pot. Bring to a boil, then reduce the heat and let it simmer for about 20-25 minutes or until the lentils are tender.
- Season with salt and pepper to taste.
- Serve the soup hot, garnished with fresh cilantro.