I’ve been trying to eat more lentils lately. Lisette noticed that I like to use different backgrounds for my food photos, so she went on a hunt for a bunch of different ones for my blog. I halved the amount in the recipe below, but feel free to kick it up a notch if you like things on the spicier side. And did you notice my new funky place-mat? So if you liked those recipes, you’ll want to try this one (and vice versa). Home » Featured Soups » Coconut Curry Lentil Soup. Saute the ginger and garlic in oil, then add the spices. How to make coconut curry lentil soup Step one. It’s grey and cold in Sydney this week. Let the spices toast for 1-2 minutes, stir in the lentils, broth, and curry paste. {Make-Ahead: May be cooled, frozen in air-tight containers, and re-heated over medium-low heat.}. My good friends Lisette and Lindsay gave me a whole bunch of different place-mats for Christmas. Isn’t that so sweet? Before serving, stir in the kale/spinach and garnish with cilantro and/or vegan sour cream. This website contains affiliate links. Stir in the lentils, carrot, potato, tomato paste, … Why? This helps defray the hosting and other costs associated with the website. Made from pantry staples, this spiced lentil soup will warm (and fill) you up. The addition of chopped kale or spinach is optional, but why not toss it in there if you have it on hand? © 2020 Vegangela (Angela Thompson). See, I told you this recipe was versatile . 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. Get a medium sized stockpot or Dutch oven and gather the ingredients – onion, olive oil, ginger and garlic paste. Season with sea salt and pepper. All win:win criteria in my world! The coconut milk makes the soup creamy and the diced tomatoes give it a bright orange color, however, they’re completely optional. Cover and bring to a boil, then simmer on low heat for 20-30 minutes, until the lentils are very tender. This Coconut Curry Lentil Soup is fragrant with just the right amount of spice. Not anything like what’s going on in North America at the moment, but I suppose everything is relative, right? Bring the soup to a boil over medium heat, then reduce to a simmer for 25 minutes. This Coconut Curry Lentil Soup was inspired by my Easy Lemon Lentil Soup and my Quick & Easy Indian Curry Quinoa recipes. Stir until fragrant. I actually used a whole teaspoon of red chili flakes the first time I made this, making it just hot enough to make our noses tingle a little bit while eating it. Drizzle with reserved coconut milk and top with more cilantro. So: Actually, if you make this Coconut Curry Lentil Soup as-is, it’s pretty much thick enough to be considered a traditional curry or Indian Dal. Chop the onion and mince the ginger. what’s going on in North America at the moment, Garnish: chopped cilantro (fresh coriander) and/or vegan sour cream. Saute until onions are soft and translucent (about 2-3 minutes). For this recipe, the broth is built from a mixture of coconut milk and good-quality vegetable or chicken stock (if you’re not worried about keeping it vegan) for the broth, which results in a very hearty and rich soup. … To serve, divide soup among bowls. I tossed 2 bags worth of frozen kale into this soup and it worked out perfectly. In a stockpot, heat the coconut oil over medium heat and stir-fry the onion, garlic and ginger until … Stir in the coconut milk. Add the lentils and stir it around so it coats the curry mixture. Well because lentils are super affordable, packed with protein, and (unlike dried beans) you don’t have to soak them for hours – so they’re ready to use immediately. Whenever I visit my local farmer’s market here in Sydney to buy organic kale, I buy an extra head, wash it, dry it, chop it, and divide into a few freezer bags. So you could toss more greens into it and serve it with some brown rice or quinoa for an even heartier meal. As per my Easy Lemon Lentil Soup, you only really need 6 cups of vegetable broth per 1.5 cups of red lentils. When you go from blistering heat to cool and rainy virtually overnight, I suppose you crave warm comforting food, no matter where in the world you are and what season it is! (B) Reduce heat to a simmer, and cook for another 15 minutes, or until the lentils have soaked up most of the liquid and are soft. Make it an even heartier meal by serving it on a bed of brown rice. Add garam masala, curry powder, and cumin and cook for an additional minute. It adds some nice color and texture to the Coconut Curry Lentil Soup, not to mention a nutritional boost. No part of this website may be reproduced, distributed, performed, publicly displayed, or made into a derivative work without my permission. So since this soup already contains 4 cups of vegetable broth, feel-free to replace either of those cans with an additional cup of  veggie broth (each). All Rights Reserved. Season with salt and pepper. Thanks so much guys, it was such a thoughtful gift! Then add the tomatoes, 1/4 cup of the cilantro, broth, lime juice, and coconut milk. For this creamy curried lentil soup, the coconut milk + broth soup base is flavored generously with: Onions; Fresh garlic… If you order something via one of the affiliate links, I get a small percentage of the sale. Bring to a boil. Vegan & Gluten-Free, Keywords: cilantro, coconut milk, curry, easy, favorite, freezer-friendly, ginger, gluten-free, high-protein, kale, lentil, low-carb, make-ahead, nut-free, one-pot, soy-free, spinach, stove top, vegan, soup. Add the tomato paste (or ketchup), curry powder, and red pepper flakes and cook for another minute. (A) Step two. Add the vegetable broth, coconut milk, diced tomatoes and lentils.

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