Coconut Curry Lentil Soup

coconut curry lentil soup recipe, plantbased

I can’t stop, won’t stop with the soups over here. How many days until spring? Although, let’s get real, I’ll probably continue with soups through spring because they are one of my favorite meals. It’s so easy to pack them full of protein, fiber, veggies and seasonal flavors.

Lately I’m on a coconut curry kick which I paired here with lentils for a tasty, easy plant based meal. You can change it up and add carrots, sweet potatoes, spinach…the options are endless. It’s so delicious paired with rice or naan. Give it a try!

Coconut Curry Lentil Soup

1tsp. coconut oil

1 small sweet onion, diced

4 cloves garlic, minced

1tsp. turmeric

1 1/2 tsp. curry powder

1 tsp. salt

5c. vegetable broth

1 can petite diced tomatoes, drained

1c. red lentils

1/2c. full-fat coconut milk

kale, 2c. packed, chopped

1/2c. cilantro chopped

Optional garnishes: yogurt, lime slices

Heat 1tsp of coconut oil in a stock pot over medium heat. Add onions and saute for 4 minutes. Add in the garlic and saute 1 minute more. Add the turmeric, curry and salt and stir for another minute until combined and fragrant.

Add in the broth and tomatoes and bring to a boil. Add in the lentils. Lower heat to medium low and simmer for 15 minutes.

Stir in the coconut milk and kale and cook until the kale is just wilted.

Stir in the fresh cilantro. Serve and enjoy!

*recipe adapted from That Clean Life

Jaime Shelbert