Coconut Curry Lentil Soup
Ingredients:
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2 tbsp olive oil
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1 large onion, finely chopped
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2 cloves garlic, minced
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1 tbsp fresh ginger, minced
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2 tbsp tomato paste
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1 tbsp curry powder
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1/2 tsp hot red pepper flakes
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4 cups vegetable broth
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1 400ml can coconut milk
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1 400ml
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can diced tomatoes
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1.5 cups dry red lentils
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2–3 handfuls of chopped kale or spinach
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salt and pepper, to taste
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Garnish: chopped cilantro (fresh coriander)
Preparation:
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In a stockpot, heat the olive oil over medium heat and stir-fry the onion until it is translucent, a few minutes. Add in garlic and ginger and cook for another minute.
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Add the tomato paste, curry powder, and red pepper flakes and cook for another minute.
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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.
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Before serving, stir in the kale/spinach and garnish with cilantro.