Coconut Curry Soup With Lentils

Course: Soups & Stews

Keyword: vegan

1 tbsp coconut oil or olive oil
1 large onion chopped
2 cloves garlic minced
1 tbsp fresh ginger minced
12-16 Cherry Tomatoes chopped (or organic tomato paste)
2 tablespoons of curry powder
1/2 tsp hot red pepper flakes optional, if you like heat
2 cups vegetable broth
2 15oz/400ml can coconut cream if you like it creamier, like I do, if not use coconut milk instead
2 –3 handfuls of chopped kale or spinach and mushrooms
1.5 cups dry red lentils or to make things easier buy 1 package of Trader Joe's pre-made lentils
Garnish: chopped cilantro or vegan sour cream or Avocado

In a deep pot, heat the coconut oil over medium heat and stir-fry the onion, garlic, and ginger until the onion is translucent a couple of minutes.
Add the tomatoes (or organic tomato paste), curry powder, and red pepper flakes (optional) and let cook for another minute.
Add the vegetable broth, coconut cream or coconut milk, chopped tomatoes and lentils. Cover and bring to a boil, then simmer on low heat for 20-30 minutes, until the lentils are very tender. If using the pre-packaged lentils they may not need to cook as long. Season with salt and pepper.
Before serving, stir in the kale/spinach and garnish with cilantro and/or vegan sour cream and /or avocado! Feel free to sprinkle more nutritional yeast as well!
Before serving, stir in the kale/spinach and garnish with cilantro and/or vegan sour cream and /or avocado! Feel free to sprinkle more nutritional yeast as well!