Vegan Coconut Curry Lentil Soup

Name: Vegan Coconut Curry Lentil Soup Recipe
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 4
Ingredients: 1 tbsp coconut oil; 1 large onion; 2 cloves garlic; 1 tbsp fresh ginger minced; 2 tbsp tomato paste (or ketchup); 2 tbsp curry powder; 1/2 tsp hot red pepper flakes; 4 cups vegetable broth; 1 400 ml can coconut milk; 1 400 g can diced tomatoes; 1.5 cups dry red lentils (I substituted 2 cans garbanzo beans); 2-3 handfuls of chopped kale or spinach; salt and pepper to taste; Garnish with chopped cilantro and/ or vegan sour cream

Minutes to Prepare: 5
Minutes to Cook: 40

Number of Servings: 4

Ingredients

1 tbsp coconut oil1 large onion2 cloves garlic1 tbsp fresh ginger, minced2 tbsp tomato paste (or ketchup)2 tbsp curry powder1/2 tsp hot red pepper flakes4 cups vegetable broth1 400 ml can coconut milk1 400 g can diced tomatoes1.5 cups dry red lentils (I substituted 2 cans garbanzo beans)2-3 handfuls of chopped kale or spinachsalt and pepper, to tasteGarnish with chopped cilantro and/ or vegan sour cream

Directions

Heat oil in stockpot over medium heat and stir-fry onion, garlic, and ginger for a couple of minutes. Then add the tomato paste (or ketchup), 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 lentils are very tender. Season with salt and pepper. Garnish!

Serving Size: 4 large servings, about 2 cups each

Number of Servings: 4

Recipe submitted by SparkPeople user DYLANFREAK76.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 336.8
Total Fat: 17.8 g
Cholesterol: 0.0 mg
Sodium: 1,072.8 mg
Total Carbs: 44.6 g
Dietary Fiber: 9.2 g
Protein: 9.0 g

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