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
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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