COCONUT CURRY LENTIL SOUP

Ingredients

• Coconut oil

  1 tbsp or 14g

• Yellow Onion

  Freshdirect

  1 onion or 148g

• Garlic

  Raw

  2 clove or 6g

• Ginger root

  Raw

  1 tbsp or 6g

• Tomato Paste

  Victorina

  2 Tbsp or 33g

• Curry powder

  Spices

  2 tbsp or 13g

• Crushed red pepper flakes

  ½ tsp or 0.2g

• Vegetable Broth

  O Organics

  4 cup or 904g

• Unsweetened Coconut Milk

  Good & Gather Organic

  1 ⅔ cup or 505g

• Diced Tomatoes

  Hannaford

  411g

• Red Lentils, Organic

  Arrowhead Mills

  1 ½ cup or 282g

• Baby spinach

  H-E-B

  1 package or 142g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ½ tsp or 1g

Directions

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. Add the tomato paste (or ketchup), curry powder, and red pepper flakes and cook for another minute.
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. Before serving, stir in the kale/spinach and garnish with cilantro and/or vegan sour cream.

Similar Foods

• Coconut Curried Golden Lentils
• Curried Lentil Soup
• Curried Tomato Lentil Soup
• Quick Coconut Curry Lentils with Greens
• Lentil and Sweet Potato Coconut Curry
• Curried Lentil Soup with Dried Cherries and Cilantro