I got the idea for this soup from the Holistic Chef. I used her recipe and changed it a bit to suit my tastes.
Coconut oil for sauteing
1 medium yellow onion, chopped
2 medium yellow carrots, chopped (you can use orange ones)
3 stems of scallions, chopped
1 3/4 cups red lentils, rinsed well
4 cups of water (or vegetable stock if you prefer)
1 can of coconut milk
2 tablespoons lemon juice
Salt to taste
In a large soup pot, heat oil over medium low heat. Add onion and carrot. Saute until onions are soft.
Add lentils, water, coconut milk and salt to the pot. Stir well.
Bring to a boil, stir, reduce heat and cover. Cook for about 30 minutes or until lentils are soft and done. Remove from heat once the lentils are done.
Serve in a bowl with gluten-free biscuits. We made some pumpkin biscuits with Bob's Red Mill GF biscuit mix, adding our own pureed pumpkin. We had this on Labor Day. It was good, and the day was perfect for it too. It was a taste of Fall.
Next up will be my cucumbers that I promised in an earlier post. I am going to be starting another giveaway soon, this time for a gluten-free product. So check back!