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Parve
Easy
6 Servings
Allergens 
No Allergens specified
40 Minutes
Diets
For “Soup Week,” I created three homemade soup mixes that you can gift to someone or assemble early in the day or week for dinner.
This Indian-inspired vegetarian soup has bold flavor with only a handful of ingredients. The dried chili is totally optional, but adds an added kick to the soup which pairs beautifully with the coolness of the coconut milk.
2/3 cup Gefen Red Lentils
2/3 cup Gefen Green Lentils
1 tablespoon curry powder
1 tablespoon dried chopped onions
1 tablespoon dried minced garlic, such as Gefen
2 veggie bouillon cubes
1 small dried chile pepper (optional)
4 cups water
1 (14-ounce) can full-fat coconut milk
Layer the lentils and seasonings in a mason jar. (Use a funnel to achieve those beautiful, Instagram-worthy layers!)
When ready to make the soup, add all the ingredients in the jar to a large pot, plus water and coconut milk.
Bring to a boil over high heat, reduce heat to low, and simmer until the lentils are tender, about 20 minutes.
Remove and discard the chile pepper before serving. Season to taste.
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