Coconut Lentil Curry Soup


5 of 5 (1)
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Coconut Lentil Curry Soup calories by ingredient


Introduction

From Vegangela
vegangela.com/2014/01/09/coco
nut-curry-lentil-soup

I omitted the tomato products from the original recipe and added 1 cup of water. I also used Light Coconut Milk.
From Vegangela
vegangela.com/2014/01/09/coco
nut-curry-lentil-soup

I omitted the tomato products from the original recipe and added 1 cup of water. I also used Light Coconut Milk.

Number of Servings: 6

Ingredients

    1 tbsp coconut oil (or olive oil)
    1 large onion, chopped
    2 cloves garlic, minced
    1 tbsp fresh ginger, minced
    2 tbsp curry powder
    tsp hot red pepper flakes
    4 cups vegetable broth
    1 400ml can coconut milk
    1 cup of Water
    1.5 cups dry red lentils
    2-3 handfuls of chopped kale or spinach
    salt and pepper, to taste
    Garnish: chopped cilantro (fresh coriander) and/or vegan sour cream (NOT CALCULATED IN THIS RECIPE!)

Directions

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

Member Ratings For This Recipe


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    Incredible!
    A friend made this, super yummy! On our menu for this week. - 12/12/15