Coconut Lentil Curry Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 tbsp coconut oil (or olive oil)1 large onion, chopped2 cloves garlic, minced1 tbsp fresh ginger, minced2 tbsp curry powder½ tsp hot red pepper flakes4 cups vegetable broth1 400ml can coconut milk1 cup of Water1.5 cups dry red lentils2-3 handfuls of chopped kale or spinachsalt and pepper, to tasteGarnish: chopped cilantro (fresh coriander) and/or vegan sour cream (NOT CALCULATED IN THIS RECIPE!)
In a stockpot, heat the coconut oil over medium heat and stir-fry the onion, garlic and ginger until the onion is translucent, a couple minutes.
Add the curry powder, and red pepper flakes and cook for another minute.
Add the vegetable broth, coconut milk, diced tomatoes and lentils. Cover and bring to a boil, then simmer on low heat for 20-30 minutes, until the lentils are very tender. Season with salt and pepper.
{Make-Ahead: May be cooled, frozen in air-tight containers, and re-heated over medium-low heat.}
Before serving, stir in the kale/spinach and garnish with cilantro and/or vegan sour cream.
Serving Size: 6
Add the curry powder, and red pepper flakes and cook for another minute.
Add the vegetable broth, coconut milk, diced tomatoes and lentils. Cover and bring to a boil, then simmer on low heat for 20-30 minutes, until the lentils are very tender. Season with salt and pepper.
{Make-Ahead: May be cooled, frozen in air-tight containers, and re-heated over medium-low heat.}
Before serving, stir in the kale/spinach and garnish with cilantro and/or vegan sour cream.
Serving Size: 6
Nutritional Info Amount Per Serving
- Calories: 218.9
- Total Fat: 3.3 g
- Cholesterol: 0.0 mg
- Sodium: 100.2 mg
- Total Carbs: 31.8 g
- Dietary Fiber: 4.2 g
- Protein: 13.7 g