Coconut Lentil Curry Soup
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 Vegangelavegangela.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
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1 tbsp coconut oil (or olive oil)
1 large onion, chopped
2 cloves garlic, minced
1 tbsp fresh ginger, minced
2 tbsp curry powder
½ 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
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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