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Coconut Curry Lentil Soup

Lentil-lovers rejoice! This creamy, loaded with nutrients soup can be made vegan in a snap with vegetable broth in place of the chicken broth.

Winni Wanderer | Lentil-lovers rejoice! This creamy, loaded with nutrients soup can be made vegan in a snap with vegetable broth in place of the chicken broth.

Ingredients:

·         1.5 cups dried brown lentils

·         2 (13.5 oz) cans coconut milk

·         6 cups chicken stock or vegetable broth (for vegan)

·         2 cups sweet potatoes, about 2 small potatoes, peeled and 1 1/2" cubed

·         4 cups packed kale, stems removed and torn into 2" pieces

·         2 tbsp olive oil

·         1 large onion, chopped

·         4 garlic cloves, minced

·         1 tsp salt

·         1 tbsp fresh ginger, grated

·         3 tbsp yellow curry powder

·         1 cinnamon stick, or 1/2 tsp ground cinnamon

Instructions:

1.      In a 5-quart soup pot, heat olive oil over medium heat. Add onions and sauté until translucent (about 5 minutes).

2.      Add all other ingredients except for kale and bring to a boil before reducing to a simmer.

3.      Allow the soup to simmer covered for 20 minutes.

4.      Add in kale and simmer uncovered for another 5-10 minutes. Serve with warm bread and enjoy!

 

Source: “Coconut Curry Lentil Soup”. Recipe. www.themodernproper.com. N.p. Web. 20 Feb. 2024.

 

Here are a few items for the kitchen that may help with this amazing recipe: Measuring utensils, large pot, wooden spoon, knife set

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