Coconut Curry Lentil Soup

By GuidingVegan

Ingredients

• 1 tsp coconut oil (or olive oil)
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1/2-2 cups carrots, diced into desired sized pieces
• 2 tbsp tomato paste (or ketchup)
• 2 tbsp curry powder
• 1/2 tsp hot red pepper flakes
• 4 cups vegetable broth
• 1 (14oz) can coconut milk
• 1 (14oz) can diced tomatoes (I get the fire roasted, no salt added)
• 1.5 cups dry lentils (I use toor dal)
• 1 bunch chopped dinosaur kale
• salt and pepper, to taste
• Garnish: chopped cilantro (fresh coriander) and/or vegan sour cream

Preparation

Step 1

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 carrots, sautéed for another 3-4 minutes.

Add the tomato paste, curry powder, 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.