Photo Credit: Susanne Alsaraf

COCONUT KALE CURRY LENTIL SOUP

Servings: 8-10 / Total Time: 1 hr

INGREDIENTS:

  • 1 tbsp coconut oil (or olive oil)


  • 1 large onion, chopped


  • 2 cloves garlic, minced


  • 1 tbsp fresh ginger, minced


  • 2 tbsp curry powder 


  • 1/2 tsp cayenne pepper


  • 4 cups vegetable broth


  • 1 15oz can coconut milk 


  • 1.5 cups dry red lentils 


  • 2–3 handfuls of chopped kale or spinach


  • Salt and pepper, to taste


  • Optional: A splash of lemon or lime. Garnish: chopped cilantro (fresh coriander) and/or vegan sour cream

DIRECTIONS:

  1. 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.


  2. Add curry powder, and cayenne pepper and cook for another minute.


  3. Add the vegetable broth, coconut milk, 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.


  4. Before serving, stir in the kale/spinach and garnish with cilantro and/or vegan sour cream.

Recipe and photo credit: By Susanne Alsaraf