Coconut Curry Lentil Soup
| 16 |
50 |
433 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 5 min |
45 min |
4
|
Warm and cozy - this makes a perfect weeknight dinner on a chilly day
Ingredients
|
1 tbsp
|
Coconut oil
(or olive oil)
|
|
1 large
|
Yellow onion
(chopped)
|
|
2 clove(s)
|
Garlic
(minced)
|
|
1 tbsp
|
Ginger, dried
|
|
2 tbsp
|
Tomato paste, organic
|
|
2 tbsp
|
Curry powder
|
|
1 tsp
|
Garam masala
(optional)
|
|
1/2 tsp
|
Turmeric, powder
(optional)
|
|
1/2 tsp
|
Red pepper flakes
|
|
4 cup
|
Vegetable stock/broth, low sodium
|
|
1 can(s) (15oz)
|
Coconut milk, sweetened
|
|
400 gm
|
Cherry Tomatoes
(diced)
|
|
1 1/2 cup
|
Red lentils, raw
|
|
1 bunch
|
Kale
(or spinach)
|
|
1 pinch
|
Sea salt, fine
(to taste)
|
|
1 dash
|
Black pepper
(to taste)
|
Instructions
- In a pot, heat the coconut oil over medium heat and stir-fry the onion, garlic, and ginger until the onion is translucent.
- Add the tomato paste, curry powder, red pepper flakes, garam masala, turmeric, and cook for one minute.
- Add the vegetable broth, coconut milk, diced tomatoes, and lentils.
- Cover and bring to a boil, then let simmer on low heat for 20-30 minutes, until the lentils are very tender. Season with sea salt and black pepper.
- Before serving, stir in kale/spinach and garnish with fresh chopped cilantro or parsley and/or vegan sour cream or plain organic yogurt.
Meal Type(s)
