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Coconut Curry Lentil Soup

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Rate this recipe 4.3/5 (3 Votes)
Coconut Curry Lentil Soup 1 Picture

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

Details

Servings 4
Preparation time 5mins
Cooking time 45mins
Adapted from vegangela.com

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.

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