Coconut Curry Lentil Soup Recipe

This creamy and flavorful soup is a fantastic vegan option, bursting with the warming spices of curry and the richness of coconut milk. Lentils provide a hearty base, while vibrant vegetables add pops of color and texture. It's a nourishing and satisfying meal that's perfect for a quick weeknight dinner or a cozy weekend lunch. Plus, it's easily customizable to your spice preference and dietary needs.
In just a few simple steps, you can create this restaurant-worthy soup in the comfort of your own home. Get ready to tantalize your taste buds with this explosion of flavor and aroma!

Ingredients

• 1 tablespoon coconut oil (or olive oil)
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 tablespoons tomato paste (or ketchup)
• 2 tablespoons curry powder
• 1/2 teaspoon red pepper flakes (adjust for spice preference)
• 4 cups vegetable broth
• 1 (15 oz) can coconut milk
• 1 (15 oz) can diced tomatoes
• 1.5 cups dry red lentils
• 2-3 handfuls chopped kale or spinach
• Salt and pepper to taste

Directions

1. Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened and translucent, about 5 minutes. Stir in the garlic and ginger and cook for an additional minute until fragrant.
2. Add the tomato paste, curry powder, and red pepper flakes. Cook for another minute, stirring constantly, to allow the spices to bloom and release their aroma.
3. Pour in the vegetable broth, coconut milk, and diced tomatoes. Stir in the lentils and bring to a boil. Reduce heat, cover, and simmer for 20-30 minutes, or until the lentils are tender.
4. Once the lentils are cooked, stir in the chopped kale or spinach and cook for an additional minute or two, until wilted. Season the soup with salt and pepper to taste.
5. Serve the soup hot, garnished with chopped fresh cilantro and a dollop of vegan sour cream (optional).
6. Tips:
7. For a thicker soup, mash some of the cooked lentils against the side of the pot before adding the greens.
8. Feel free to add other vegetables to this soup, such as carrots, bell peppers, or sweet potatoes.
9. If you prefer a smoother soup, use an immersion blender to blend a portion of the soup after the lentils are cooked.
10. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.