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Coconut Curry Lentil Soup
Laura brought this delicious soup to the 2017 Spring Potluck in Portland.
15 ml 1 tbsp coconut oil (or olive oil)
1 large onion, chopped
2 cloves garlic, minced
15 ml1 tbsp fresh ginger, minced
30 ml2 tbsp tomato paste (or ketchup)
30 ml2 tbsp curry powder
½ tsp hot red pepper flakes
950 ml4 cups vegetable broth
1 ml1 400ml can coconut milk
1 g1 400g can diced tomatoes
1.5 cups dry red lentils
2-3 handfuls of chopped kale or spinach
salt and pepper, to taste
Garnish: chopped cilantro (fresh coriander) and/or vegan sour cream
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.
Add the tomato paste (or ketchup), curry powder, and red pepper flakes and cook for another minute.
Add the vegetable broth, coconut milk, diced tomatoes and lentils. Cover and bring to a boil, then simmer on low heat for 20-30 minutes, until the lentils are very tender. Season with salt and pepper.
{Make-Ahead: May be cooled, frozen in air-tight containers, and re-heated over medium-low heat.}
Before serving, stir in the kale/spinach and garnish with cilantro and/or vegan sour cream.