Coconut Curry Lentil Soup

Coconut Curry Lentil Soup

from vegangela.com
45 min

Ingredients

  • 1 tbsp coconut oil (or olive oil)
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 2 tbsp tomato paste (or ketchup)
  • 2 tbsp curry powder
  • 1/2 tsp hot red pepper flakes
  • 4 cups vegetable broth
  • 1 15oz/400ml can coconut milk
  • 1 15oz/400g can diced tomatoes
  • 1.5 cups dry red lentils
  • 2-3 handfuls of chopped kale or spinach
  • salt and pepper, to taste
  • Garnish: chopped cilantro (fresh coriander) and/or vegan sour cream

Directions

  1. 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.

  2. 2

    Add the tomato paste (or ketchup), curry powder, and red pepper flakes and cook for another minute.

  3. 3

    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.

  4. 4

    {Make-Ahead: May be cooled, frozen in air-tight containers, and re-heated over medium-low heat.}

  5. 5

    Before serving, stir in the kale/spinach and garnish with cilantro and/or vegan sour cream.