Curried Coconut-Red Lentil Soup with Veggies, Cilantro & Yogurt

Directions

1. Rinse and dry the produce, then prep: dice the onion, carrots, and zucchini, and mince the garlic.
2. Heat a medium saucepan over medium-high heat; add virgin coconut oil and let it melt.
3. Add the onion, carrots, zucchini, garlic, curry powder, and a pinch of salt to the pan. Cook, stirring often, until the vegetables begin to soften, about 3–4 minutes.
4. Pour in the broth, coconut milk, diced tomatoes, and lentils; stir to combine, then cover and bring to a boil.
5. Reduce the heat to a gentle simmer and cook until the lentils and vegetables are tender, about 15 minutes, stirring occasionally.
6. While the soup cooks, pull cilantro leaves from the stems and chop the leaves finely.
7. When the soup is ready, stir in the cilantro, then ladle into bowls and top each serving with plain Greek yogurt.
8. Serve hot and enjoy the balance of creamy texture, curry warmth, and fresh cilantro.