Coconut Curry Lentil Soup
This is a rich, flavourful chowder-like soup featuring protein packed green lentils, cauliflower and coconut.
- Pulse
- Lentils
- Prep Time
- 15 minutes
- Cook Time
- 25 minutes
- Makes
- 4 dinner portions
Nutrition
- Serving Size 1/4 of recipe
- Calories 293
- Fat 7 g
- Saturated Fat 2 g
- Cholesterol 0 mg
- Carbohydrate 44 g
- Fibre 8 g
- Sugars 4 g
- Protein 14 g
- Sodium 507 mg
- Potassium 810 mg
- Iron 4 mg
Ingredients
- 1 Tbsp (15 mL) canola oil
- 2-3 cloves garlic, minced
- 1 Tbsp (15 mL) minced fresh ginger or 1 tsp (5 mL) ground
- 1/2 cup (125 mL) finely chopped white or yellow onion
- 1 medium tomato, finely chopped
- 1-2 Tbsp (15-30 mL) green curry paste
- 1 cup (250 mL) dried green lentils
- 1 1/2 cups (375 mL) chopped cauliflower
- 2 cups (500 mL) water
- 2 cups (500 mL) vegetable broth
- 1 cup (250 mL) coconut yogurt or lite coconut milk
- 2 cups (500 mL) fresh spinach leaves
- 1 lime, zested & juiced
Directions
In a large Dutch oven or stock pot heat oil.
Sauté garlic, ginger, onion until fragrant. Reduce heat to low, add tomato and curry paste and cook 2 minutes. Stir in green lentils and continue cooking for 2 minutes.
Add cauliflower, water, broth and simmer for 20-25 minutes until lentils are soft.
Stir in coconut yogurt or coconut milk and spinach. Simmer just until spinach is wilted.
Garnish with lime zest and juice.
tips
Coconut yogurt offers a tangy option to the coconut milk.
To reduce the sodium content, use reduced or low sodium vegetable broth.
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