2 tbsp coconut oil 1 large onion, cut into 1/2-inch pieces 3 cloves garlic, peeled and finely minced 3 tbsp fresh ginger, peeled and finely minced 1 tbsp ground cumin 1 tbsp ground coriander seed 1 tsp red curry paste, more or less to taste 2 cups cups coconut milk 2 cups red lentils 2 quarts fresh water or broth Garnish with lime juice to taste and freshly chopped cilantro, optional
Heat a large (heavy-bottomed is best) soup pot over medium-high heat, melting the coconut oil.
Stir in the onions, allowing them to cook slowly until translucent and soft.
When they have just started to soften, stir in the ginger and garlic. Cook until fragrant, then add the spices and curry paste. Mix everything together well. Reduce heat and add coconut milk. Let cook for 5 minutes before adding lentils and stock.
Lower heat and cook for roughly 30 minutes. Keep stirring often to keep the lentils from sticking to the pot. As the lentils cook, they will break down and thicken the soup. Add more liquid as you see fit.
When lentils are tender, either blend directly in the pot with an immersion blender or let cool and add in batches (2 cups at a time) to a blender and puree until smooth. You can use additional coconut milk or broth (or water) to thin out the puree if needed.
Add additional seasoning to taste, a splash of lime juice and add garnishes to individual servings.
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