I wanted to share what I have been having for dinner the last couple of days. Vegan Coconut Curry Lentil Soup. I encourage everyone to try it because it is easy to cook and makes about six servings so you can save it and eat it when you don’t feel like cooking.
Ingredients
1 tbsp coconut oil (or olive oil)
1 large onion, chopped
2 cloves garlic, minced
1 tbsp fresh ginger, minced
2 tbsp tomato paste (or ketchup)
2 tbsp curry powder
4 cups vegetable broth
1 400ml can coconut milk
1 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
Instructions
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 of 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.