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Coconut Curry Soup With Lentils

Course Soups & Stews

Ingredients
  

  • 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

Instructions
 

  • 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!
Keyword vegan
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