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Coconut Curry Lentil Soup Recipe

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This vegan Coconut Curry Lentil Soup is a creamy, flavorful one-pot meal perfect for a quick and nourishing dinner. Featuring a rich coconut curry broth with tender sweet potatoes, protein-packed brown lentils, and nutrient-dense kale, this soup is both comforting and healthful, ready in just 30 minutes.

Ingredients

Base Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 small yellow onion, chopped
  • 1 tablespoon grated fresh ginger
  • 4 garlic cloves, minced

Spices

  • 2 tablespoons yellow curry powder
  • ½ teaspoon ground cinnamon

Liquids

  • 4 cups vegetable or chicken stock (use vegetable stock for vegan)
  • 2 (13.5-ounce) cans full-fat coconut milk, shaken

Main Ingredients

  • 1 ½ pounds sweet potato, peeled and cut into 1-inch pieces
  • 1 ½ cups brown lentils
  • 1 ½ teaspoons sea salt, plus more to taste
  • 4 cups packed stemmed and roughly torn curly kale

Instructions

  1. Heat Oil and Sauté Aromatics: Heat the olive oil in a large stockpot over medium heat until glistening. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Then add the grated ginger and minced garlic and cook for another 1 to 2 minutes until fragrant.
  2. Add Spices: Stir in the yellow curry powder and ground cinnamon, mixing well to coat the aromatics, which releases their flavors.
  3. Add Liquids and Main Ingredients: Pour in the vegetable or chicken stock and the full-fat coconut milk, stirring to combine. Add the peeled and chopped sweet potatoes, brown lentils, and sea salt to the pot.
  4. Simmer the Soup: Increase heat to high and bring the soup to a boil. Reduce the heat to a simmer, cover the pot, and cook, stirring occasionally, until the sweet potatoes and lentils are tender, about 20 minutes.
  5. Add the Kale: Uncover the pot and stir in the curly kale. Continue cooking until the kale is wilted, about 3 to 5 minutes.
  6. Serve: Ladle the hot soup into bowls and serve warm for a comforting meal.

Notes

  • For a fully vegan option, ensure to use vegetable stock instead of chicken stock.
  • Brown lentils do not require pre-soaking, making this a quick and easy soup.
  • Adjust the amount of curry powder and cinnamon to your preference for spice intensity.
  • This soup stores well and can be refrigerated for up to 4 days or frozen for up to 2 months.
  • Garnish with fresh cilantro or a squeeze of lime for added brightness.

Find it online: https://marthatasty.com/coconut-curry-lentil-soup-recipe/