Curried Lentil Tomato Coconut Soup
With ginger and garlic, this vegan curried lentil tomato coconut soup is hot and spicy and has enough flavor to keep you warm and your belly full.
Servings: 4
Ingredients
- 2 tablespoons coconut oil
- 1 medium white onion finely chopped
- 2 garlic cloves minced
- 1 2-1/2- inch piece ginger peeled and minced
- 1 tablespoon medium curry powder
- 1/4 teaspoon crushed red pepper flakes
- 1/4 cup red lentils
- 1-14.5 ounce can crushed tomatoes
- 1/2 cup finely chopped cilantro plus leaves with stems for serving
- 2-1/2 cups water
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1-13.5 ounce can unsweetened coconut milk shaken well
- Lime wedges for serving
Instructions
- In a large saucepan over medium heat, warm the coconut oil until it melts. Sauté the onions until starting to lightly brown, about 6-8 minutes. Add the garlic, ginger, curry powder and red pepper flakes, cooking until fragrant, about 1 minute. Add the lentils, cooking for 1 minute.
- Stir in the tomatoes, chopped cilantro, water, salt and pepper. Reserve 1/4 cup coconut milk for serving and add the remaining coconut milk to the saucepan. Bring the soup to a boil and reduce to a simmer for 20-25 minutes until the lentils are soft.
- Divide the soup into 4 bowls. Pour the remaining coconut oil and top with cilantro. Serves with lime wedges.
Notes
Adapted from Bon Appetit December 2017
Nutrition
Calories: 164kcal | Carbohydrates: 19g | Protein: 5g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 437mg | Potassium: 493mg | Fiber: 6g | Sugar: 6g | Vitamin A: 227IU | Vitamin C: 13mg | Calcium: 57mg | Iron: 2mg