Curried Lentil Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
2 tbsp coconut oil1 tbsp quality curry powder1 tsp red pepper flakes1-2 tsp minced garlic1 large sweet onion, diced5 1/2 cups of vegetable broth or chicken broth1 1/2 cups green lentils, or green split peas, picked over* and rinsed1/2 cup coconut milk (light coconut milk works fine)1/2 tsp salt
Heat coconut oil in a large stockpot over medium-high heat, then add curry powder, red pepper flakes, minced garlic, and diced onion. Saute for about 3-4 minutes, or until onion is just soft, then add broth and lentils. Bring to a boil, then cover and reduce heat to simmer for between 20 and 50 minutes (or until lentils are tender, mine typically take about 30 minutes). Once the lentils are finished cooking, remove them from the heat and stir in the coconut milk and salt. Puree the soup using an immersion blender or regular blender (in batches if using regular blender) until it is as smooth or as chunky as you prefer. Serve immediately, garnished with diced feta cheese and chopped purple basil.
Serving Size: 1 cup
Serving Size: 1 cup
Nutritional Info Amount Per Serving
- Calories: 111.5
- Total Fat: 4.4 g
- Cholesterol: 0.0 mg
- Sodium: 744.7 mg
- Total Carbs: 11.3 g
- Dietary Fiber: 3.4 g
- Protein: 4.0 g
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