Coconut Curry Lentil Soup

• Vegan
• Gluten free

• Produce

  • 2 cloves Garlic
  • 1 tbsp Ginger, fresh
  • 2 handfuls Kale or spinach
  • 1 Onion, large
  • 1 1/2 cups Red lentils, dry
  • 1 400g can Tomatoes

• Canned Goods

  • 1 400ml can Coconut milk
  • 2 tbsp Tomato paste
  • 4 cups Vegetable broth

• Baking & Spices

  • 2 tbsp Curry powder
  • 1/2 tsp Red pepper flakes, hot
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Coconut oil

Found on vegangela.com

Description

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
• ½ tsp hot red pepper flakes
• 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

Directions

• 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.