Bart's Recipes
Place a soup pot on the heat. Add the diced carrot and sliced celery to the pot and sauté the vegetables for about three minutes.
Add the rinsed red lentils, turmeric and cumin and cook briefly. Pour in the organic vegetable broth and full-fat coconut milk. Stir everything together, bring to a boil and let the soup simmer gently for fifteen to twenty minutes until the lentils break down and the mixture becomes thicker.
Remove the pot from the heat. If desired, use an immersion blender to briefly puree the soup so it becomes creamy while still retaining some texture.
Ladle the warm soup into bowls. Roughly chop the fresh cilantro and sprinkle it as garnish over the dishes just before serving.
