Description
A warm and nourishing creamy curry coconut red lentil soup that offers comfort on chilly days with bold flavors and nutrient-packed goodness.
Ingredients
Scale
- 1 teaspoon coconut oil
- ½ large red onion (diced)
- 2 tablespoons curry powder
- ½ teaspoon cayenne pepper (or to taste)
- ½ teaspoon turmeric powder
- 1 teaspoon ginger powder
- 1 carrot (peeled and diced)
- 2 cups dry red lentils
- 6 cups vegetable broth
- 4 cloves of garlic (minced)
- 15 ounces crushed tomatoes (one can)
- 1 teaspoon soy sauce
- 15 ounces light coconut milk (one can)
- 1 cup of chopped kale
- ½ lime (juiced)
- ¼ cup fresh cilantro (chopped)
Instructions
- In a large pot, heat the coconut oil over medium heat. Sauté diced red onion for about 5 minutes until translucent.
- Stir in the curry powder, cayenne pepper, turmeric, and ginger powder, letting the spices toast for about 1 minute until fragrant.
- Add the diced carrot, stirring well for another 2 minutes.
- Toss in the dry red lentils, vegetable broth, minced garlic, crushed tomatoes, and soy sauce. Bring the mixture to a boil.
- Reduce the heat and let it simmer for 20-25 minutes or until the lentils are tender.
- Stir in the coconut milk, kale, and lime juice, letting it heat through for a further 5-10 minutes.
- Adjust seasoning and serve warm, garnished with fresh cilantro.
Notes
Feel free to add additional veggies like spinach, zucchini, or bell peppers for extra nutrients. This soup is perfect for meal prepping.
- Prep Time: 15
- Cook Time: 30
- Category: Soup
- Method: Stovetop / Instant Pot
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg