Who says Keto diet is boring? All of the folks that I have introduced the option to over the past year. But that’s because they complicate the meal prep and then find it frustrating. Cooking is an art, and creating meal plans is a challenge that I welcome in my otherwise very hectic life. Believe it or not, cooking is therapeutic for me, and finding recipes such as this one to switch-up a bit to fit my dietary need is worth every effort once the soup hits the taste pallete.
INGREDIENTS
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- 2 tablespoons extra virgin olive oil
- 1/2 yellow onion, chopped
- 1 inch fresh ginger, grated
- 2 cloves garlic, minced
- 2 sweet potatoes, peeled and cubed {Omit for Keto}
- 1 tablespoon yellow curry powder
- 1/2 teaspoon cayenne pepper, more or less to taste
- 4 cups low-sodium vegetable broth or water {No water if you plan to omit a few ingredients for a Keto friendly meal}
- 3/4 cup red lentils {you can keep if you can stomach lentils}
- kosher salt
- 1 can (14 ounce) coconut milk
- 2 cups baby spinach
- 2 cups cooked basmati rice {use shredded chicken instead}
- 1/3 cup fresh cilantro, chopped, plus more for serving
- fresh Naan, for serving – {only for the family, none for me} (more)
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