1 tbsp coconut oil
1 onion, peeled and chopped
3 cloves garlic, peeled and minced
1/4 tsp chili flakes
4 cups small potatoes, chopped (skins on)
4 cups veggie bouillon
1 can (400 ml) coconut milk
1 cup red lentils
1 tsp cumin
1 tsp curry powder
1/4 tsp turmeric
2 cups frozen corn kernels
a large handful of fresh cilantro, chopped
1 tbsp maple syrup
1 tsp sea salt
1/4 tsp black pepper
1/2 tsp garam masala
Heat coconut oil in a large saucepan over medium-low heat. Sauté onion for several minutes. Add minced garlic and chili flakes and sauté for another minute or two.
Add the; potatoes, veggie bouillon, coconut milk, red lentils, cumin, curry, and turmeric. Turn heat to high. When soup comes to a boil, reduce to low heat and simmer for about ten minutes, stirring occasionally.
Add corn and cook for another 2 minutes. Remove from heat.
Stir in; cilantro, maple syrup, sea salt, black pepper, and garam masala.
